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MACON COOK BOOK 

A Collection of Recipes 

Tested principally by 

Members of Benson-Cobb Chapter 

Wesleyan College Alumnae 

Macon, Georgia 



Macon, Georgia 

The J. W. Burke Company 

1909 



<>$ 



PREFACE 

A Cook Book containing five hundred good old Southern 
recipes from Wesleyan Alumnae! Let it never again be said 
that cooking and culture don't agree, or that the higher educa- 
tion unfits women for the duties of domestic life. 

In the pleasant days, when it was my privilege to belong to 
tlie Wesleyan Faculty, I had the good fortune to sample num- 
berless Christmas and Thanksgiving boxes sent by Wesleyan 
Alumnae to their daughters, and if the value of the recipes in 
this book is to be judged by the contents of those boxes, I can 
safely recommend their publication as a boon to all house- 
keepers. 

E. P. ANDREWS. 



Copyrighted 1909 

Wesleyan College Alumnae 

Macon, Ga. 



LIBRARY of CONGRESS 
Two Copies fteeeived 

jun 16 l&ua 

Copyngnt Enti 



. uopynum tntry « 

cu« A x 



XXc 



We are grateful to the following for help: 

Knoxville Cook Book. 

Table Talk. 

Shop. Talk. 

Good House-Keeping. 

Dinner-Giving and Good House-Keeping in Kansas City. 



We beg to call the attention of our readers to our several 
pages of advertising in the back of the book, all of special 
interest to housekeepers. 



SERVING FORMAL MEALS 



SERVING FORMAL MEALS 

At any formal meal, the service should be deft and quick, 
everything having been looked to, to prevent long waits be- 
tween courses. All plates and dishes to be used should be 
cleansed, stacked and labeled as to what course they are to be 
used in, and what is to be placed in them. All silver to be 
used with each dish or platter should be placed in that dish 
before hand, and the dish labeled. 

A service plate, a plate underneath, is always used with 
oyster course, with soup course, with cereal course, with fruit 
course; for breakfasts, for dinners, and for corresponding 
courses at luncheon. 

The servant should present the dishes at the left of every 
guest, holding the dish as near on a level with the table as 
possible, beginning with the lady at the host's right, or, as 
is adopted from foreign custom, with the hostess. All plates 
are placed and removed from before the persons at the table 
from their right. 

At a formal dinner, nothing but the flowers, the candelabra, 
and the bonbons or fruit, if used, are placed on the table, 
everything being served from the side by the butler or 
waitress. 



HOW TO SET THE TABLE 



HOW TO SET THE TABLE 

The ideas given here are for formal entertaining and hold 
for breakfast, luncheon, dinner, or supper, to be simplified for 
every-day use as one may see fit, or changed in detail accord- 
ing to need. 

First, the silence cloth, and then the tablecloth. Fancy and 
plain centerpieces have been used underneath the center deco- 
rations, and still may be, if one desires, but the idea is not 
according to the latest dictum of fashion. 

For a center decoration the most successful dinner hostesses 
assert that the low decoration lends itself best to the enjoyment of 
the guests. Flowers in any profusion, a fern, or a small palm may 
be used. For constant use, a small fern with a fancy jar is most 
satisfactory. 

At the left of each place is a folded napkin, at the right, a 
glass for water which should be filled the last thing before the 
meal is announced and kept filled throughout the meal. A 
glass for each different kind of wine to be served is also placed 
at the right of the plate, grouped on a line with the edge of 
the plate toward the center of the table. 

On the right of the plate, all the lower ends on line, are the 
oyster forks, soup spoons, and knives in order, beginning at 
the outside. On the left are the various forks, and the spoons 
required during the meal are placed horizontally in front of 
the plate, handles to the right. 

It is now regarded as better form to place on the table all 
the flat silver needed for the courses up to the dessert course, and 
then the plates for dessert are passed, then the spoons or forks, then 
the dessert. For other courses following, one may have the arti- 
cles with which they are to be eaten passed with each course 
as this is decidedly less confusing. At the left of each plate, 
in front of the forks, is placed a bread and butter plate and 
by this an individual butter knife. 



MEASURES 



MEASURES 

Cupful One-half pint 

One heaping tablespoonful of sugar One ounce 

One cupful of sugar One-half pound 

One cupful of butter One-half pound 

Eight rounded tablespoonfuls of any dry 

material One cupful or one-half pint 

Sixteen tablespoonfuls of any liquid. . .One cupful or half pint 

Four gills One pint 

Two pints One quart 

Four quarts One gallon 

Sixteen ounces One pound 

One-half cupful One gill 

Four cupf uls One quart 

Two cups of granulated sugar One pound 

Two and one-half cups powdered sugar One pound 

Butter size of an egg Two ounces or one-fourth cupful 

One cup of butter Half pound 

Four cups of flour One pound 

One heaping quart of flour One pound 

— Knoxville Cook Book. 



PROPORTIONS 



PROPORTIONS 

Five to eight eggs to one quart of milk for custards. 

Three to four eggs to one pint of milk for custards. 

One salt spoon of salt to one quart of milk for custards. 

One tablespoon of vanilla to one quart of milk for custards. 

Two ounces of gelatine to one and three-fourths quarts of 
liquid. 

Four heaping tablespoons of corn starch to one quart of milk. 

Three heaping tablespoons of baking powder to one quart 
of flour. 

One even teaspoon of baking powder to one cupful of flour. 

One teaspoonful of soda to one pint of sour milk. 

One teaspoonful of soda to one-half pint of molasses. 

— Century Cook Book. 



QUANTITIES OF MATERIA!, FOR ENTERTAINING 



QUANTITIES OF MATERIAL FOR 
ENTERTAINING ONE HUN- 
DRED PERSONS 



Potato Salad. 

One and a half pecks of potatoes. 

Dressing: Yolks of thirty eggs, one and a half pounds of 
butter, one teacup of sugar, one-half dozen lemons, one pint 
of vinegar. 

Chicken Salad. 

Eight large chickens (weighing about four pounds each), 
two large bunches of celery. 

Dressing: Yolks of forty eggs, two pints of vinegar, eight 
lemons, teacupful of sugar, one-half pound of butter. 

Sandwiches. 

Six loaves of bread, two hundred small beaten biscuit. 

Coffee. 

Three gallons of coffee made of three pounds of coffee. One 
pint of coffee will pour five after-dinner cups. 

Chocolate. 

One and one-half gallons of chocolate made of two pounds 
of chocolate. 

Almonds. 
Four pounds of salted almonds. 
Pickle. 
One-half gallon of small pickle. 

Bon-Bons. 

Eight pounds of mints. 

Ice Cream. 
Four gallons of ice cream. 

Mayonnaise. 

Seven quarts of olive oil, six eggs to each quart of oil, one 
pint of vinegar, one dozen lemons, red pepper. 

— Knoxville Cook Book. 



12 HELPS TO HOUSEKEEPERS 



HELPS TO HOUSEKEEPERS 

If a recipe calls for a hard-boiled yolk of an egg, separate 
white and yolk carefully, and drop yolk into a sauce-pan of 
boiling water. Then cook till done, saving white for later use. 

To prevent discomfort to the eyes from chopping raw onions, 
place a piece of lightbread under the upper lip, pressed close 
to the nose. 

Always boil milk in a double boiler or in a pan set in another. 

Never put an egg on to boil in hot water; put on in cold 
water, and when the water comes to a boil the egg is ready for 
eating. 

The best way to boil a fish is to flour a cloth, roll fish in it, 
place in a fish boiler or stove-pan. It will be found easy to 
roll fish from the cloth. 

Coal oil is excellent for keeping bright the nickel trimmings 
on stoves and grates. 

Bed-bugs cannot stand the mixture of quicksilver and the 
beaten white of an egg. 

For a severe cold on lungs, cook together one teacupful of 
sirained honey, one-half teacupful of olive oil, and the juice 
of one lemon, and take one teaspoonful every two hours. 

To freshen leather seats of chairs, use white of egg. 

A tablespoonful of turpentine boiled with white clothes will 
keep them white and remove dinginess. 

To stone raisins easily, pour boiling water over them and 
then drain. 

In cutting a layer cake, cut a square in the center at first 
and then the cake will not crumble. 

To exterminate rats and mice, take two parts squills (dry 
like chips, not liquid squills) to three parts of chopped bacon 
and enough Indian meal to make into cakes. Bake and put 
where accessible to rats and mice. You will be rid of them 
arid will find no dead ones. 



HEIvPS TO HOUSEKEEPERS 



Powdered charcoal is good for foul breath and whitens the 
teeth, one-half a teaspoonful to the dose. 

Powdered alum will dry up an unsightly pimple or sore. It 
will stop bleeding of a cut or scratch. If mixed with alcohol 
and applied to the hair before curling, alum will keep the curl 
or wave in hair on a damp day. 

The white of an egg mixed with lemon juice and rubbed on 
the face an hour before the bath will render the skin soft and 
white after a few applications. 

To remove ink stains, saturate with milk, changing it to a 
fresh supply as soon as colored. 

To take machine oil out, wash immediately with soap and 
cold water. 

To remove paint, equal parts of turpentine and spirits of 
ammonia will be effective, no matter how old the stain. Sat- 
urate two or three times and then wash in soap and water. 

Spots in cloth or calico, produced by an acid, may be re- 
moved by touching the spot with hartshorn. Spots produced 
by an alkali ..may be removed by touching with vinegar and 
tartaric acid. 

For mildew, wet cloth, rub on soap and chalk and let dry in 
the sun. 

To drive away roaches, take green cucumber parings and 
strew around the tables and cupboards. 

For discolored black kid gloves, add a few drops of ink to 
a teaspoonful of salad oil and rub on with a feather. Let them 
dry in the sun. 

For white spots on furniture caused by hot iron or hot 
water, try rubbing with spirits of camphor. 

To banish bed-bugs after they have gotten into the walls 
and ceiling, close all doors and windows and burn brimstone 
by throwing it on red-hot coals in an iron kettle set in the 
middle of the room. 

Borax water will keep the hands soft, smooth and white. 

Iron rust on marble or porcelain is easily removed by mu- 
riatic acid. 



14 HELPS TO HOUSEKEEPERS 

Stonemasons' sawdust is better than soap for cleansing floors. 

For convulsions in children, usually a warm bath is effica- 
cious. 

A lemon, squeezed beyond all other use, boiled awhile in a 
greasy or fishy sauce-pan, will remove the discoloration. 

For corns on feet, dissolve in spirits of camphor as much 
gum camphor as it will take up and apply every night on raw 
cctton. 

Bedsteads washed once a month in carbolized water will be 
free from vermin. 

A teaspoonful of vinegar, put in water in which meat or 
fowls are boiled, makes them tender. 

A little charcoal mixed with clear water and thrown into a 
sink, will deodorize it. 

Rub brass work with salt and vinegar for a bright polish. 

Put soda in the water used to sponge a fever patient. It 
makes one cool and comfortable. 

Keep a box of sawdust on hand. Wash your cut or pressed 
glass, a piece at the time, in warm soap-suds, and without 
drying it, bury it in the sawdust. Leave each piece until 
thoroughly dry, and then brush with a soft brush, taking care 
to reach all crevices. 

Decanters, carafes, vinegar-cruets, etc., can be cleaned by 
using a mixture of salt and vinegar. To a wine-glass of vin- 
egar use a handful of salt. Put some of this in the bottle and 
shake until stain disappears. 

Pudding dishes stained from baking in a hot oven can have 
stains removed by soaking in strong borax and warm water, 
fcr several hours. 

Greasy pots and kettles can be easily cleansed by warming 
them through on the stove and then scrubbing them with corn 
meal and rinsing in soap and water. 

A pinch of soda placed in milk which is to be scalded, will 
prevent its curdling. 

Clean gilt picture frames with water in which onions have 
been boiled. 



HEI,PS TO HOUSEKEEPERS 



In storing curtains, shirtwaists, etc., put them up rough 
dried, as starch rots cotton fabric. 

A small piece 'of charcoal placed in a vase of flowers will 
keep them fresh for several days. 

After preparing onions, wash the hands in cold water with 
salt and no soap. 

Drain pipes and all places that are sour or impure may be 
cleaned with lime water or carbolic acid. * 

To clean plate glass and mirrors, a cloth wet in alcohol is 
excellent and prevents frost in winter. 

Cleansing Fluid. — A fluid that will remove spots from fur- 
niture and all kinds of fabrics without injuring the color, is 
made of: One ounce of aqua ammonia, one ounce of glycerine, 
one ounce of castile soap, one ounce of spirits of wine. Dis- 
solve the soap in two quarts of soft water, add other ingredi- 
ents, apply with a soft sponge and rub well. 

Washing Fluid (Javelle Water, used in Chinese laundries 
for whitening linen). — One-fourth pound of soda, one gallon 
soft water, four pounds unslaked lime. 

Heat the water boiling hot. Pour it over the lime and soda. 
Let the mixture bubble and foam until it settles, and then 
pour off in bottles for use. Use one tablespoonful to three 
gallons of water. One-fourth cupful in the boiler when wash- 
ing clothes makes them white and clear, but the clothes must 
be rinsed well afterwards. This fluid will also remove all 
ordinary stains made by fruit, tea, grass, etc. It brightens 
colored clothes, but they must not be left long in the water. 
The boiling, rinsing and bluing should be done in quick suc- 
cession. 

Good Carpet Cleaner. — One bar of good soap, eight ounces 
of borax, eight ounces of washing soda,, four ounces of Fuller's 
earth. Boil all in one gallon of soft water until they dissolve. 
Add four gallons of cold water and one-half pint of ether. 
Apply with a soft brush, rinse with clear water, and rub dry 
with a cloth. 

For burns, one Irish potato grated and made into a poultice 
with beef-foot or linseed oil and applied instantly will be found 
efficacious. 



16 HELPS TO HOUSEKEEPERS 

For rheumatism, use equal parts of turpentine and vinegar. 
Put in a bottle with one egg and shake well. Apply gently, 
do not rub, as it may blister. 

Cooking soda will clean silver. 

For a burn, no matter how bad, use diluted household am- 
monia. 

A sure cure for a wound caused by a rusty nail, is the smoke 
from burning woolen rags. 

Salt and sulphur are both good for the teeth. 

To relieve hoarseness, the beaten white of an egg mixed with 
iumon juice and sugar, is good. 

Do not wash windows while the sun is on them, as they will 
look smeared. 

To get paint off of window-panes, rub with hot vinegar. 

Evaporated cream kept on hand will be of invaluable aid in 
case of emergency when milk runs short. It is fine for waffles, 
scup, etc. 

Many Uses for Lemon Juice. — A little lemon juice in the 
water in which fish is boiled will make it desirably solid, — the 
too frequent lack of a boiled fish. 

Sweet-breads left before cooking for an hour in a bath of a 
rather strong dilution of lemon juice are made white and firm. 

A few drops of lemon juice are declared to add a delicious 
flavor to scrambled eggs. 

For a rolled roast, take a rib roast with bones cut out, 
squeeze the juice from a lemon over the meat, roll the lemon 
skin up in the meat. The result is a juicy, aromatic meat 
very gratifying to the palate. 

Cleaning Fluid for Carpets, Blankets, Etc. — One bar of 

Octagon soap cut into small pieces. Boil in two quarts of 
water until it dissolves. Add two ounces of borax and two 
ounces of sal. soda. You may add a little alcohol, about 
a gill, or do without. This when cold will be a sort of 
jelly, but need not get cold to use. Put in a sufficient quantity 
of water to make a good lather. For blankets, wash until 
clean and then rinse thoroughly. Do not rub hard and do 
not wring, but hang on a line smoothly and pull them straight 



HELPS TO HOUSEKEEPERS 17 

after shaking out as much water as possible. For carpets, 
clip a clean cloth in very thin suds, made by adding a little 
cold water to the mixture, wring the cloth well and rub quickly 
over the carpet so that it will not become wet or cause the 
colors to run. — Ayres Family Recipes. 

To Cleanse Old Brass. — Rub off green spots with vinegar 
and very fine salt. Wash quickly in hot water with Octagon 
soap. Clean thoroughly with Bon Ami and polish with solarine. 

— Ayres Family Recipes. 

Japanese Cleansing Fluid. — Two ounces ammonia, two 
ounces 95-proof alcohol, one ounce sulphate of ether, one 
ounce spirits of camphor, one ounce white castile soap, bal- 
ance water to make one quart of mixture. 

— Ayres Family Recipes. 

Government Whitewash. — Slake half bushel lime with boil- 
ing water; cover the process to keep in steam; strain liquid 
through fine sieve or strainer; add to it one peck of salt previ- 
ously dissolved in warm water; three pounds ground rice boiled 
to a thin paste and stirred in while hot; half a pound of Span- 
ish whiting and one of glue previously dissolved by soaking 
in cold water, and then hanging over a slow fire in a small 
pot hung in a larger one filled with water. Add five gallons 
of hot water to the mixture, stir well and let it stand a few 
days covered from dirt. It should be applied hot, for which 
purpose it can be kept in a kettle or portable furnace. 

The east end of the President's house at Washington is em- 
bellished by this brilliant whitewash. It is used by the gov- 
ernment to whitewash lighthouses. 

A pint of this wash mixture, if properly applied, will cover 
one square yard; will be almost as serviceable as paint for 
wood, brick or stone, and is much cheaper than the cheapest 
paint.- Coloring matter may be added as desired. For cream 
color, add yellow ochre; for fawn, add proportionately four 
pounds of umber to one pound of Indian, red and one pound 
of common lamp black; for common stone color, add propor- 
tionately four pounds of raw umber to two pounds of lamp 
black. 

Magic Soap (Cleanses Anything). — Two quarts of boiling 
water. In this dissolve three five-cent cakes of Ivory soap. 
(Shave soap in fine pieces.) Let it stand in a cool place for 



18 HELPS TO HOUSEKEEPERS 



twenty minutes. Add: sulphuric ether, one-half ounce; alco- 
hol, three ounces; ammonia, No. 26F, one and one-half ounces. 

Poison Oak Cure. — Bathe the affected parts long and well 
with sulphur dissolved in sweet cream; in one-half hour bathe 
well in salt and water. Repeat twice a day; three or four 
applications will effect a cure. ■ — Kansas City Cook Book. 

Plush your bathroom closet, basins, tubs, etc., once a week 
with sal. soda dissolved in boiling water. Dust powdered pot- 
ash or concentrated lye in the bowl of closet daily to keep 
bathroom sweet. The tins containing potash or lye come with 
perforations. 

For fruit stains, lay a tablespoonful of sulphur on plate and 
sprinkle with a few drops of alcohol. Over this lay a tin 
funnel with point up, set the alcohol on fire, wet the stain and 
hold the spot over the opening in the point of the funnel. 
Rinse out the material immediately and have laundered at 
once. 

A careless waiter spilled a quantity of mayonnaise on a 
beautiful gray silk crepe evening dress. After dinner a friend 
took me to another room, dissolved a teaspoonful of borax in 
a glass of hot water, folded a piece of clean white flannel into 
a thick pad, laid it under the spot and with a clean linen cloth 
dipped in the borax solution and wrung out, patted the grease 
spot lightly, refolding the pad from time to time so as to bring 
a clean dry surface underneath, and wetting the cloth fre- 
quently during the patting process. The spot was entirely re- 
moved. — Alice C. (California) in Table Talk. 

To Wash a Bottle. — Let me tell you the only easy way I 
ever heard of to do it. Put some water in the bottle, and then 
a lot of little wee scraps of torn-up paper, and shake it. Tf it 
is not clean when you empty it, try again. The mass of wet 
paper, under the dash of water, scrubs as effectually as any 
other dish-rag. The bottle may need a preliminary soaking 
cf course, just as dishes might. 

— Margaret Miller (N. J.) in Table Talk. 

Camphor put in drawers or trunks will keep away mice. 

Rub hinges with a feather dipped in oil, and they will not 
creak. 



HEI,PS TO HOUSEKEEPERS 19 

A small bag of sulphur kept in a drawer or cupboard will 
drive away red ants. 

Boil three or four onions in a pint of water, apply with a 
soft brush to gilt frames, and flies will keep off them. 

The odor of sweet peas is so offensive to flies that it 
will drive them out of a sick room. 

Brass-work can be kept beautifully bright by occasionally 
rubbing with salt and vinegar, or pumice stone and ammonia. 



20 EXPLANATIONS 



EXPLANATIONS 

BOILING. 

Everything should be gently boiled, rather than boiled fast, 
in order to be tender. The water should never be allowed to 
stop boiling before the article is done. The kettle should be 
kept covered, merely raising the cover to remove the scum. 

When more water is needed, always use boiling water; adding 

cold water will ruin anything. 

FRYING. 

The fat must always be very hot, then the surface of any- 
thing is almost instantly hardened or crisped, when thrown 
into it; the inside is thus kept free from grease. 

The same fat can be used several times for frying the same 
things, by straining it through a wire strainer. Frying is 
really boiling in hot lard. 

BROILING. 

The gridiron should be very hot and well greased. Cover 
the gridiron with a baking-pan, which will keep the heat in. 
Birds and fowls should be turned often to be cooked evenly 
without being burned. Steak should be turned often to keep 
the juice in; never put a fork in the lean part of the steak 
when cooking, as it allows the juice to escape. 

BAKING. 

Meats and fowls should be well basted all the time they are 
cooking. I would recommend all housekeepers to have a self- 
basting pan; by using it, less fuel is required and you can 
always have nicely cooked meats even with the most careless 
cf cooks. 

Frozen meats should be immersed in cold water until they 
have thawed. Meats kept a day or two before being cooked 
are more tender. 



EXPLANATIONS 



BREADING. 

Always keep a jar of each kind of crumbs. This is easily- 
done if a little is added to them each week, using left-over 
bread and scraps of crackers. Have the egg in one plate 
slightly beaten, and the crumbs in another. Roll the article 
first in the crumbs, then in the egg, then in the bread-crumbs 
again. 

LARDING. 

Cut firm bacon into very narrow strips with a sharp knife. 
Place one end in a larding needle, draw it through the skin 
and a small bit of the meat, leaving the strip of pork in the 
meat. The two ends left exposed should be of equal length, 
and the larding may be arranged in any fanciful way to suit 
the cook. If you have no larding needle, the strip of por^ 
may be tied on and then removed before the meat is sent to 
the table. 

— ^'Housekeeping and Dinner-giving in Kansas City." 



22 BREAKFAST DISHES 



BREAKFAST DISHES 

SOFT CHEESE ON TOAST. 

Make a pint of cream sauce, stir into this a cupful of grated 
clieese. As soon as this melts, take from fire and pour over 
thin slices of toast. — Mrs. Eleanor Hall Jaques. 

BAKED CHEESE AND EGG. 

Put a little butter in a small baking dish, sprinkle lightly 
with grated cheese (not much). Drop a raw egg in dish, add 
a tablespoonful of fresh milk, sprinkle lightly again with 
cheese and bake for a few minutes. Put salt and pepper on 
last layer of cheese. ■ — Mrs. Eleanor Hall Jaques. 

EGGS ON TOAST. 

Six eggs, six slices of lightbread, cup of milk, tablespoonful 
of butter, tablespoonful of flour, salt and pepper to taste. 
Toast the bread, hard-boil the eggs, and slice over the toast. 
Heat milk; cream flour and butter together; stir in milk and 
heat until thick, stirring constantly. Pour over toast and eggs 
and serve hot. — -Mrs. Lula Brown White. 

POACHED EGGS ON TOAST. 

Save a cup or cup and a half of chicken gravy from Sunday's 
dinner; add to it three tablespoonfuls of milk, and reheat. 
Toast rounds of bread, butter them lightly. Put a spoonful of 
gravy on each round, and lay on the top a poached egg. 
Sprinkle with salt and white pepper and serve. 

HOMINY GRITS. 

Soak all night; cover with boiling water, slightly salted, in 
the morning, and cook for an hour. A delicious preparation 
of hominy is effected by cooking, it in plenty of salted water 
until tender, turning off the water and supplying its place with 
cold milk. Bring to a -boil and serve. 



BREAKFAST DISHES 23 



APPLES AND BACON. 

Slice breakfast bacon very tbin and fry until it curls and is 
dear. Take it up and keep bot over boiling water. Strain tbe 
fat back into tbe pan, adding a very little butter, and fry in 
it apples, sliced round and tbin without coring or peeling. 
When clear and tender, drain piece by piece from clinging 
grease; arrange neatly in tbe centre of a bot water disb; sift 
powdered sugar ligbtly over tbem and garnisb with tbe bacon. 
Eat witb brown or grabam bread. 

EGGS WITH HERRING. 

Beat four eggs; add a pincb of cayenne and a' teaspoon of 
minced parsley, and a green onion minced fine; bone a red 
herring; broil and mince it very fine; add to the eggs; put into 
a sauce-pan with a small piece of butter or tablespoon of salad 
oil, and cook until the eggs are set. Serve on toast with slices 
of lemon. 

CUPPED EGGS. 

Butter the requisite number of egg cups and carefully 
break a fresh egg into each; set the cups in a strainer over 
boiling water and cook until the whites are turned and set. 
Drop a bit of sweet, fresb butter on top of each and shake a 
pinch of minced parsley over the butter. Serve at once. 

RUMBLED EGGS. 

Break six eggs into a bowl; add a tablespoon of melted butter, 
a tablespoon of milk, or two tablespoons of cream instead of 
butter and milk, and beat together until thoroughly mixed; 
then turn into a saucepan; set over boiling water and stir 
until the eggs are thick and creamy; season with pepper and 
salt and pour over hot buttered toast. Serve while hot. 

EGGS A LA CREME. 

Hard-boil twelve eggs and slice them in thin rings. In the 
bottom of a deep baking disb spread bits of butter, then a 
layer of bread crumbs, then a layer of the boiled eggs. Cover 
with bits of butter and sprinkle with pepper and salt. Con- 
tinue to blend these ingredients until the dish is full, then 



24 BREAKFAST DISHES 

cover the top with buttered crumbs, then pour over the whole 
a pint of sweet cream (or milk) and bake in a moderate oven. 
Six eggs makes full quantity for eight people. 

OMELETTES. 

A really nervous person perhaps will succeed in cooking this 
simple dish to perfection, when others would fail; for delib- 
eration is fatal to its successful preparation. One mistake is 
often made in beating the eggs too light; another, in having 
s pan too heavy to shake easily; and another, in not having 
a sufficiently hot fire. Many failures result from having too 
much egg in the pan; the egg mixture should not be more than 
half an inch deep in the pan, and it is better to have it even 
less. 

It ought not to take more than two minutes for a perfect 
omelette to be cooked. In the first place, a smooth, light pan 
with a long handle is required. It must be scoured till per- 
fectly smooth, and dried carefully. Put a small piece of butter 
in the pan and set it on the fire where it will heat gradually. 
When it is quite warm, place it on the hottest part of the 
siove. Pour the omelette mixture into the pan, and shake 
until the whole mass is about as thick as soft custard. The 
motion of shaking the pan is that one uses in popping corn. It 
must be quick and nervous, and the egg mixture thrown from 
the bottom of the pan with every shake. When the omelette 
is of the consistency described, transfer the handle of the pan 
from the right hand to the left, and then tip the pan forward, 
and with a knife fold the omelette in the same direction. Let 
it remain for about fifteen seconds, then serve immediately. 

A plain omelette is made with four eggs, beaten together, 
but not to a froth. Add half a teaspoonful of salt, and two 
tablespoonfuls of milk or water. Cook as described above. 
Turn out on hot platter. 

The most economical of omelettes are those which gain bulk 
from other materials added. Half a cupful of cold boiled rice, 
mixed with three slightly beaten eggs, two tablespoonfuls of 
hot water, and salt to taste, will make a very palatable ome- 
lette. Half a cupful of chopped boiled ham, a few cold stewed 
tomatoes, or the same quantity of bread-crumbs or cold boiled 
potatoes chopped fine, added to three beaten eggs, make deli- 
cate omelettes. 



BREAKFAST DISHES 25 



In making omelette for a number, it is better to prepare 
several small ones rather than one large, unless it is a baked 
omelette, which is very good if served and eaten immediately 
after cooking. 

For a baked omelette for six persons, use six eggs, half a 
cupful of milk, one tablespoonful of flour, one teaspoonful of 
baking powder, one large teaspoonful of salt, and a table- 
spoonful of butter. Mix the flour and milk, beat the whites 
and yolks separately, and then stir all the ingredients together. 
Put the omelette into a hot, buttered frying-pan, and set in a 
rather hot oven for ten minutes. Fold the omelette and serve. 
The flour, baking powder, and half the quantity of milk may 
be omitted, in which case the omelette will not need to be 
baked quite so long. 

A variation of this omelette may be made by spreading over 
i::, just before folding, a pint of chopped chicken warmed in 
cream sauce, or a pint of oysters heated in their own liquor. 
Jelly or fruit may be spread on the omelette before folding, in 
which case the dish may appear on the menu as an omelette aux 
cqnfitures. 

A green-pea omelette can be made with four eggs and half 
a pint of boiled green peas or canned peas, poured inside the 
omelette before it is folded. Asparagus may be used in the 
same way. Only the green ends should be used after they are 
boiled, drained, and seasoned. 

An omelette aux fines herbes is a regular French dish, re- 
quiring only a handful of finely chopped parsley beaten in with 
the eggs, as for a plain omelette. 

FAIRY OMELETTE. 

Beat yolks and whites of six eggs separately; add five table- 
spoonfuls of milk to the yolks. Heat a skillet and put in a 
tablespoonful of butter; let it melt; pour in the beaten yolks 
and pile between whites on the top; sprinkle with salt and 
pepper. Cover and cook three minutes, slip out on hot platter 
and serve by cutting through yolks and whites. 

EGG- OMELETTE No. 1. 

Four eggs, one tablespoonful water, one-half teaspoonful 
salt, few grains black pepper, two tablespoonfuls butter in 
chafing dish. Beat eggs separately, adding water to yolk; add 
whites to yolk and water. Cook for fourteen minutes. Fold 
and turn out on hot platter; this keeps it from falling. 



26 BREAKFAST DISHES 



EGG OMELETTE No. 2. 

Five eggs, yolks and whites beaten separately and seasoned 
-with salt and pepper; one-half cupful of grated cheese, ham, 
or chicken, mixed with yolks and one pint of cream sauce. 
Add beaten whites last, pour in pan and cook on top of range 
until thin crust forms on bottom, then put inside of oven and 
bake ten minutes. Serve on chop plate. Have a skillet pan 
deep enough and not too large as omelette rises very rapidly. 
— Mrs. Eleanor Hall Jaques. 

CREAM SAUCE FOR ABOVE. 

One light tablespoonful of flour, one large tablespoonful of 
butter, two teacups of milk, salt and red pepper. Melt butter 
in double boiler, sift in flour, and stir until smooth. Heat milk 
and add salt and pepper. Mix the two and stir till like soft 
custard. — Mrs. Eleanor Hall Jaques. 

RICE BREAD. 

To two cupfuls of cold boiled rice add -a tablespoonful of 
melted butter. Beat two eggs separately; add to the rice the 
yolks, one cup of milk, one tablespoonful of sugar and one 
tcaspoonful of salt. Beat all together thoroughly, then add 
one pint of flour in which has been sifted two teaspoonfuls of 
baking powder; lastly, mix in lightly the whites of the eggs, 
which have been beaten stiff. Fill well-greased muffin pan 
two-thirds full, and bake in a hot oven fifteen minutes. 

BUCKWHEAT CAKES. 

Mix over night with warm water, a little salt and tablespoon- 
ful molasses, one pint self-raising buckwheat flour to the usual 
consistency of griddle cakes; 'when ready to bake for breakfast 
add a measure each of acid and soda — thinning the batter, if 
necessary — and bake immediately on a hot griddle. 

GRIDDLE CAKES OF BREAD-CRUJLBS. 

To a pint of bread-crumbs add one pint of boiling milk. 
Cover closely and let stand over night on ice. In the morning 
mash to a smooth paste and beat in yolks of two eggs. Then 
siowly add one-half pint of cold milk, beating all the time, 
and a half pint of flour with which a teaspoon of baking powder 
has been sifted. Next, add the whites of the eggs beaten stiff, 
arid bake like griddle cakes. Very valuable. 



27 



SOUPS 

TO CLEAR SOUPS. 

Soups are cleared very much, as coffee is. First strain, then 
add the white of an egg or some egg-shells; boil and strain 
again. Where certain vegetables are to remain in the soup, 
make up the stock separately, strain and clarify it; cook the 
vegetables, and after straining the liquor in which they were 
boiled, add to the stock and boil together for a short time. 
Do not throw away, the water in which the vegetables were 
boiled, but add it, too, to the soup, as it contains much of the 
flavor and nourishment of the vegetables. 

MOCK BISQUE SOUP. 

One quart can of tomatoes, three pints of milk, one large 
tablespoonful of flour, and one large tablespoonful of butter. 
Put tomatoes on to stew, salt and pepper to taste, and add a 
pinch of soda. Boil milk and add to stewed tomatoes. Cream 
the flour and butter and stir slowly into the boiling mixture. 
Boil all together for ten minutes, strain and serve. 

—Dr. Mary E. McKay. 

VEGETABLE SOUP. 

Ten-cent soup-bone, two quarts of water, two teaspoonfuls 
of salt, one-half teaspoonful of pepper, two tablespoonfuls of 
rice, one large Irish potato, one can of tomatoes, one celery 
root, one-half dozen pieces of spaghetti, one teaspoonful of 
chopped onions, one tablespoonful of chopped cabbage or corn. 
Wash the bone and put on the stove in cold water with salt 
aud pepper. Boil slowly for two hours. Take out the bone 
and strain. Add the vegetables to the boiling stock and cook 
forty-five minutes longer. Add chopped parsley at the last. 

The meat from the bone, cooked with potatoes, makes de- 
lightful hash. — Mrs. Geraldine Dessau Wheeler. 



28 



MACARONI SOUP. 

(A Quick Soup.) 

One quart of tomatoes, one cup of cheese, one-fourth pound 
of macaroni. The macaroni must be put in boiling water first. 
Then add other ingredients with red pepper and salt, and cook 
tor half an hour. — Mrs. Julia Byrom Wimberly. 

SAILORS' SOUP. 

Inexpensive and Delicious. 

One quart canned tomatoes, rubbed through colander; put 
in porcelain vessel and boil ten minutes. Rub together two 
tctblespoonfuls of flour and butter the size of an egg, adding 
salt, pepper, ground spice, and cloves to taste. Add this to 
tomatoes. If preferred when serving add tablespoonful of 
whipped cream to each plate. 

— Mrs. Eula Pelton Willingnam. 

OKRA SOUP. 

It is best to make this bouillon the day before it is wanted. 

Put a good soup-bone on in cold water; boil slowly and 
steadily several hours and then put aside to get cold, that all 
grease may be removed. When ready to use the bouillon, cut 
up one quart okra, one small onion, two or three ears of tender 
corn, two green peppers, one cup of butter-beans. Put these 
into the bouillon and cook. When the okra has cooked thick, 
add one can or one quart of fresh tomatoes, rubbed through a 
colander (and to this add a pinch of soda), and red and white 
pt pper. Just before it is done, put in salt to taste. This is 
served on the coast with rice boiled dry. I put one cup of rice 
into the soup. I think that the okra should be cooked very 
done before adding to the bouillon. 

— Mrs. Henrietta Nisbet King. 

TOMATO SOUP. 

Heat one quart of milk and season with pepper, salt, and a 
teaspoonful of butter. Heat a can of tomatoes and add a pinch 
of soda just before mixing with milk. After mixing let it come 
Lo the boiling point and serve at once. 

— Mrs. Loulie Link Cason. 



29 



GRAVY SOUP. 

Buy one pound of shin of beef, cut it into small pieces an 
inch long, and fry them in one tablespoonful of Plantene until 
brown, add three pints of water or stock, a seasoning of herbs, 
a little lemon rind, and a good squeeze of lemon juice. Sim- 
mer for five hours; when cool remove the fat. Next day add 
one tablespoonful of sago, one Onion, one carrot, one turnip, 
and a piece of celery cut into small pieces; bring to boiling 
point and cook slowly for one hour. Strain, season and serve. 

LENTIL, SOUP. 

Pick over and wash one cupful of lentils, soak three hours, 
and put them on to cook in one quart of boiling water. Let 
them cook very slowly until soft and the water reduces one- 
half. Rub the pulp through a strainer, add one pint of milk, 
and when boiling thicken with a tablespoonful of flour cooked 
in a tablespoonful of butter. Season with paprica, salt and a 
little sugar and serve with croutons. 

CHICKEN SOUP No. 1. ~ 

After plucking a fowl carefully, clean the skin with a wet 
cloth, remove the pin-feathers and singe off the hairs; then 
wipe the bird with a wet cloth, and cut the flesh in small 
pieces, separating the bones, but not breaking them so fine as 
to endanger their remaining in the soup after straining it. The 
head and feet are to.be skinned and scalded after cutting off 
the beak and claws, and the heart, liver and gizzard properly 
cleaned and put into the soup. Allow a quart and a pint of 
water to each pound of chicken, and season rather below the 
taste, because the quantity of soup will be lessened by boiling. 
Cover the soup kettle, place it at one side of the fire where 
it will boil gently for several hours until the meat falls apart; 
the soup will then be ready to strain, removing the bones, and 
finish for the table by the addition of some delicate dumplings, 
such as batter-cakes or egg-barley dumplings. 

CHICKEN SOUP, No. 2. 

Boil one hen in three quarts of water until tender. Add 
two tablespoonfuls of rice; salt and pepper to taste. Before 
serving, cut up two hard-boiled eggs into it. 



30 



CELERY SOUP No. 1. 

One cupful of chopped celery, a quart of milk, a tablespoon- 
i'ul of flour, butter, salt and pepper. Stew the celery until soft 
enough to rub through a colander; to this pulp add the milk 
bciling hot. Thicken with the flour rubbed smooth with the 
butter, pepper and salt. 

CELERY SOUP No. 2. 

Boil two large Irish potatoes in half a pint of water; add 
more as it evaporates. Chop two stalks of celery; boil until 
tender. Boil one quart of milk. Season with salt, pepper and 
butter to taste. Just before serving add a small piece of onion, 
the potato, and celery, and half a pint of whipped cream. 
Serve boiling hot. 

CORN SOUP. 

One can of corn, or three ears of fresh corn, one quart of 
milk, butter the size of a walnut, one tablespoonful of flour, 
and salt. Put the milk on the stove; when boiling hot, add 
the corn, letting it just heat (not cook) in the milk. Remove 
from the fire and rub through a colander and then through a 
sieve. Return it to the fire, and when boiling hot add the 
butler, flour and salt rubbed smoothly together and moistened 
with a little milk. Stir constantly until slightly thickened. 
Serve with oyster crackers. Sufficient for six if small helpings 
are given. 

When fresh corn is used, grate from the cob, then put it, 
cobs and all, into the milk and cook for about ten minutes; 
the canned corn is already cooked. Remove the cobs, scraping 
off any corn that may be adhering to them, and then proceed 
as directed above. In making this soup from canned corn, it 
pays to buy a good brand, as what remains after passing 
through the colander and sieve is perfectly good, and can be 
used either as a vegetable, scalloped, or in corn oysters. One- 
half of the can would probably be sufficient for this soup, but 
as there is no waste in what is left over, use the whole. 

POTATO SOUP. 

Boil four good-sized potatoes; when cooked rub through a 
colander into one quart of boiling milk. Add one teaspoonful 
of dried vegetables, salt and pepper, and stew half an hour; 
then stir in a piece of butter. Beat up one egg with a little 



cold milk, stir in quickly and take immediately from the stove. 
Serve with fried bread. This soup is very good without the 
egg. It should be the consistency of cream. If too thick, add 
more milk, and remember that it will thicken as it cools. If 
aot'thick enough, a little flour may be used. Whole vegetables 
may be substituted for the dried, if preferred. It is well in 
this soup to tie the dried vegetables in a piece of muslin and 
only leave them in while the milk is boiling, otherwise it may 
be disfigured by some dark particles. The flavor will be 
sufficient. 

SPLIT PEA SOUP No. 1. 

One quart of veal or chicken stock can be used as basis of a 
good split pea soup. Soak the peas — a pint or more — over 
night; next morning drain and add sufficient cold water to 
cover, then heat slowly. When boiling skim well, add the 
stock to flavor well without being too salty, and simmer very 
slowly until the peas are thoroughly soft. Two hours before 
dinner if desired add cupful chopped carrot and onion which 
has been lightly browned in a little dripping. Rub through a 
sieve twenty minutes before serving, return to the fire, add 
seasoning as needed and thicken slightly with a little flour dis- 
solved in cold water. 

SPLIT PEA SOUP No. 2. 

One teacup of peas, boiled until you can press them through 
a colander; add that mixture to two quarts of beef stock. 
Season with salt and pepper to taste. 

PARKER HOUSE SOUP. 

Take a piece of butter the size of an egg; put it into a frying 
pan, when it bubbles cut up an onion into it, and let fry a light 
brown. Then turn into that a can of nice red tomatoes; add 
salt, red pepper, five cloves and dessert-spoon of sugar. When 
well cooked, turn into a strainer, and strain into a good, rich 
stock; and thicken with two tablespoonfuls of flour dissolved 
in a little cold water. Send to table hot. 

CREAM OF RICE SOUP. 

Cover one cupful of rice with one quart of white stock, add- 
ing* one slice of onion, one sprig of parsley and one leaf of 



32 



celery. Boil for thirty-five minutes, press through a sieve. 
Scald one and one-half cupfuls of milk, add the rice, season 
with salt and white pepper, and two minutes before serving 
add one-half of a cupful of cream. 

CONSOMME No. 1. 

Take two pounds of lean beef from the round, a small 
chicken, two ounces of lean ham, one small onion, two sprigs 
of parsley, one-fourth of a small carrot, two bay leaves, two 
stalks of celery and six cloves. Wipe and cut the beef' into 
small pieces; cut the chicken as for fricassee; cover with cold 
water and stand on the back of the stove where it will slowly 
heat. Simmer for four hours. Try out a slice of bacon, add 
the ham cut in dice, the onion and carrot sliced. Fry to a 
delicate brown; add to the stock with the remainder of the 
vegetable, cutting the celery in pieces. Let the soup simmer 
lor another hour, strain and stand away to cool. When cold 
carefully remove the fat from the surface. Put in a kettle 
over the fire; add the whites and shells of two eggs beaten 
lightly with two tablespoonfuls of cold water, a pinch of celery 
seed, and the juice of half a lemon. Let it boil for five min- 
utes, take from the fire, skim carefully and strain through a 
cloth. When ready to serve, heat again, color with caramel 
and season. The soup should be perfectly clear, but amber in 
color. It may be served either in soup plates or bouillon cups, 
although as a rule the former are used. 

CONSOMME No. 2. 

Put in a stock pot three pounds of lean beef, three pounds 
of knuckle of veal, one roasted fowl, two and a half gallons of 
water and a little salt. When boiling, skim well and add two 
carrots, two turnips, one parsnip, one onion, six cloves, a sprig 
of parsley, and one red pepper pod, and boil slowly four hours; 
strain through a napkin. This consomme should be transpar- 
ent and a light yellow color. 

OYSTER SOUP. 

Drain the liquor from two quarts of oysters into a quart of 
sweet milk. Let come to a boil; add salt, pepper, butter the 
size of an egg, and a handful of cracker-dust. Put in oysters 
and heat through. Serve immediately. 



33 



OYSTER SOUP (CREOLE). 

One quart of milk, about three dozen oysters, lump of butter 
size of an egg, a few pieces of celery chopped fine, handful of 
parsley, small piece of onion; pepper and salt to taste. Boil 
the milk with all the seasoning for half an hour. Thicken the 
broth with a little flour and water. Put the oysters on fire 
until they come to a boil, pour into tureen quickly, add the 
boiling soup and serve at once. 

CREAM OF TOMATO SOUP. 

One quart of milk, one pint can of tomatoes, one large table- 
spoonful of butter, two tablespoonfuls of flour, half teaspoon- 
ful of soda, one teaspoonful of sugar, one bay leaf, one sprig 
of parsley, one blade mace. Put milk on to boil in a double 
boiler. Let the tomatoes stay in another pan for fifteen min- 
utes. Put butter and flour together, add to the milk and stir 
constantly until it thickens; add the mace, bay leaf and parsley 
to the milk; the soda and sugar to the tomatoes; strain the 
tomatoes through coarse sieve, and if ready to serve add the 
soda and sugar and then the boiling milk. Serve immediately. 
It must not go on the fire after mixing the tomatoes and milk. 
Season with pepper and salt to taste. 

NOODLE SOUP. 

Take one large hen, cover with about two quarts of water, 
remove every bit of scum that rises. Season with salt, pepper, 
half can of tomatoes, half stalk of celery, half of onion. Cook 
slowly for three hours, then strain, put back on stove, bring 
to boil, adding noodles about five minutes before serving. 

NOODLES FOR SOUP. 

Take a handful of flour, add a little salt, make a hollow in 
center of flour, break in one egg. Make into a stiff dough, roll 
as thin as possible, then fold and cut into very fine strips. 

NEW ORLEANS GUMBO. 

One nice fat chicken (hen preferred), one good quart of 
okra, about two cupfuls of tomatoes, small onion. Disjoint the 
chicken and flour it, then fry nice brown in hot grease. When 
it is brown remove from fire, and drop in pot of boiling water 



34 



(about half a gallon) in the same grease. Fry the onion and 
add this to boiling soup, then fry the okra after slicing it. To 
this add the tomatoes, fry a few minutes and add to boiling 
soup. Season to taste and put back on stove to boil until 
chicken is tender. This should be served with boiled rice. 
This will be much improved by adding shrimps. 

MOCK TURTLE SOUP. 

Put on a large soup-bone about ten o'clock in the morning; 
when it comes to the boil, add salt and pepper to taste, one- 
half of an onion, one large teacupful of tomato liquor or 
catsup, and boil three hours. Make a thickening of two table- 
spoonfuls of browned flour, one egg, one tablespoonful of but- 
ler, and a little milk or cream, and stir it in the soup. Mix 
together one tablespoonful of Worcestershire sauce, one-half 
a nutmeg, one cupful of wine, one-half of a lemon, one table- 
spoonful of mustard and several hard-boiled eggs chopped fine. 
Stir this into the soup just before serving. 

BOUILLON. 

Take six pounds of beef and bones (soup-bones), cut up the 
meat and break the bones; add two quarts of water, and sim- 
mer four or five hours, or until all the juice is extracted from 
the meat. Strain it through a fine sieve and remove every 
particle of fat. Season with pepper and salt. Serve in bou- 
illon cups or large coffee cups at luncheons, germans, etc. 



35 



SEAFOODS 

TEA AND FISH NOT COMPATIBLE. 

As you value your own and your family's digestion, don't 
serve tea with fish. The tannic acid hardens the fiber and 
makes it indigestible. It should not be offered with any form 
of fish, shell-fish or the articulate animals like lobsters and 
crabs. Iced tea and soft-shell crabs, for example, are a com- 
bination that should be avoided. — Harper's Bazaar. 

CLAM CHOWDER No. 1. 

Fry three or four slices of salt pork in a kettle until the 
fat is extracted; have one quart of clams chopped, also five 
medium-sized Irish potatoes cut in dice; first put in the kettle 
-with the fat a small onion chopped fine and cook until brown, 
then add a layer of potatoes, then a layer of clams and a 
layer of crackers, broken up; season each layer as you proceed; 
proceed in this way until materials are used up, and pour on 
clam liquor and throw a pint of hot milk on last and let it 
boil twenty minutes; then serve as soup. A dash of red pepper 
improves it. 

CLAM CHOWDER No. 2. 

Chop a half pound of fat salt pork, put a layer of the pork 
in the bottom of the pot, cover with a layer of clams, sprinkle 
with a little minced onion and parsley, and put in a layer of 
split and soaked Boston crackers. Proceed in this way until 
seventy-five clams are used; then sprinkle with pepper and 
salt and cover with cold water. Bring slowly to a boil and 
simmer for an hour. Drain off the liquid and return to the 
fire. Thicken with a lump of butter rolled in flour and add a 
cupful of tomato juice. Return the other ingredients into the 
pot, bring to the boil and send to the table. 

CRAB STEW. 

Pick one dozen crabs into shreds, boil one quart of sweet 
niilk, add one tablespoonful of butter, half teaspoonful of 



3») 



pepper. Let the crabs get thoroughly hot in boiling milk, then 
add two sliced lemons, a gill of sherry and serve. 

STEAVED CRABS. 

Take one heaping tablespoonful of butter, put one table- 
spoonful of flour in it, let it get brown; add to this a half can 
of tomatoes, strained; cut up some celery and put in a little 
red pepper and salt to taste. Put in the breasts of one dozen 
cieaned crabs; let it cook for five minutes, and serve hot. 

DEVILED CRABS. 

To one dozen crabs take yolks of four hard-boiled eggs, two 
tablespoonfuls of butter, juice of three lemons, some red 
pepper, very little salt and two teaspoonfuls of Worcester- 
shire sauce (to suit the taste); beat it thoroughly, then add 
meat of one dozen crabs; add to this a half stalk of celery, 
and when ready to put into shells add a cupful of cream and 
bake in a hot oven. 

FARCIED CRABS. 

Take two dozen crabs and boil in salted water ten minutes; 
v.hen cold, pick out the meat and spread on a platter. Mix 
one tablespoon of flour and one of corn-starch with a quarter 
of a pound of butter, half a teaspoon of white pepper, a dash 
of cayenne, half a teaspoon of salt, two eggs, a pinch of mace 
and one nutmeg. Get this into a smooth paste, put the cream 
on to boil, when it boils (but don't let this boil) stir quickly 
and avoid lumps. When thick pour over the crabs and stir 
with a wooden spoon. Wash the shells and dry thoroughly, 
f5il them with the mixture, separate the yolk from the white 
of an egg, beat the yolk and smooth it over the crabs. Put in 
a hot oven for five minutes. Serve hot or cold garnished with 
parsley. 

FRESH CRABS (A LA NEWBERG). 

Shred one dozen crabs, add one teaspoonful of raw mustard, 
half teaspoonful of black pepper, one tablespoonful of butter; 
cut celery in small bits, add juice of two lemons, one teacupful 
cf milk, let boil, and while boiling, add one gill of sherry wine, 
and serve in individual dishes. 



SEAFOODS 37 



BROILED SOFT-SHELL CRABS. 

Prepare the crabs, dip each into melted butter, arrange 
in a broiler and broil over a rather slow fire. Transfer 
to a hot platter and place on each a spoonful of maitre d' hotel 
butter prepared by creaming two tablespoonfuls of butter, add- 
ing one tablespoonful of finely chopped parsley, one-half of a 
teaspoonful of salt, one-half of a teaspoonful of white pepper, 
and one tablespoonful of lemon juice, rubbing and stirring 
until thoroughly blended. 

SAUTED SOFT-SHELL CRABS. 

Wash the crabs thoroughly to -free them from sand; lift up 
the flaps and remove the gills, sandbags and intestines. Dry 
thoroughly on a towel, dust with salt and pepper and roll each 
in flour. Heat two or more tablespoonfuls of butter in a fry- 
ing pan, lay in the prepared crabs and saute on one side, then 
turn and cook on the other. Drain for a moment on unglazed 
paper and serve in a hot dish, sprinkling them with finely 
chopped parsley. 

CODFISH BALLS (Mrs. W. R. Rogers) No. 1. 

One pound of codfish, from three to six eggs, one quart of 
mashed Irish potatoes, pepper and salt. Soak codfish all night, 
put in cold, clear water and boil until soft and done. Pick 
out bones, cup up fine, mix with potatoes, season, roll into 
balls, fry in hot lard. Let drip over a can and serve hot. 

CODFISH BALLS No. 2. 

Boil the salt codfish until tender; pick it into pieces, taking 
out all the bones. Have some mashed potatoes seasoned with 
salt, pepper, butter and a raw egg; mix equal parts of potatoes 
and fish; mold into balls and drop into hot lard, as you do 
Saratoga potatoes. Fry a light brown, take out with a per- 
forated spoon. 

CODFISH FLUFF BALLS. 

Take the codfish fluff, which comes in boxes all fluffed so 
fine that the very look of it is attractive. To two cups of raw 
potatoes add one cup of the codfish fluff. Boil the potatoes 



38 



until tender the night before, if you like; drain, dry and mash 
while hot. Put on ice and in the morning add the codfish, 
one tablespoonful of melted butter, a very little pepper and 
when ready to fry them add one egg beaten separately. Form 
into small balls with two spoons and drop into hot fat. When 
light brown, drain on soft paper and serve. Any left-overs 
may be reheated in a very hot oven and will be quite as good 
as new. 

CODFISH PUDDING. 

Cook one cup of rice in one quart of milk; stir into this one 
cup of finely shredded codfish, adding two well beaten eggs, 
two tablespoons of butter, salt and pepper to taste, and bake 
in a buttered dish until firm. 

BAKED ROE SHAD STUFFED. 

Parboil roe in a little salted water in which a few cloves, a 
bay leaf and a dust of cayenne pepper has been added; boil 
about five minutes, then skim roe and mix it with a large coffee 
cup of dry bread-crums (grated), two tablespoonfuls of butter, 
tv/o tablespoonfuls of chopped parsley, one teacup of canned 
tomatoes (not the watery part), one tablespoonful of Worces- 
tershire sauce, salt and pepper to taste. After cleaning shad, 
ciry with towel, rub a little salt and pepper into it, then stuff 
with the above; put in well greased baking pan with slices of 
fat bacon strips over the shad, constantly basting with butter 
and a little hot water, in which a little lemon juice or vinegar 
aiid tomato catsup has been added, and just before taking up 
remove bacon and pour over shad a glass of sherry or Madeira 
wine with a dash of tabasco sauce.. 

BAKED FISH. 

Any kind of baking fish; put on butter, salt and pepper; 
make a sauce of butter, lemon juice, and a little Worcester- 
shire sauce, put over fish, and baste often. 

SALMON, SPANISH MACKEREL, POMPANO. 

Put in fish boiler equal parts of water and vinegar, one 
small onion, cut up, one or two carrots, one lemon, sliced, salt 
and pepper. Let it boil thoroughly, put your fish into it and 
ccok until done. 



39 



BELTED SMELTS. 

Clean and wipe smelts or frostfish; bind like a saddle-cloth 
about the body of each a slice of bacon no thicker than writing 
paper; secure the bacon in place by passing a stout, clean straw 
through it and the fish. Set the fish, spines uppermost, in a 
pan, put into a brisk oven and cook fifteen minutes, or until 
they are done and slightly browned. 

SMELTS. 

Salt and pepper, roll in corn meal and fry in hot lard. They 
ehould be served immediately or they will lose their crispness 
and flavor. Serve two or three to each person. 

BAKED SHAD. 

Stuff the shad with bread-crumbs, salt, pepper, butter and 
parsley; mix this with the beaten yolk of an egg; fill the fish 
with it, and sew it up or fasten string around it. Pour over 
it a little water and some butter, and bake as you would a 
fowl; a shad will require from an hour to an hour and a 
quarter to bake; garnish with sliced lemon. 

— Miss Maude Hill. 

FISH CUTLETS. 

Thicken one-half pint of milk with three teaspoonfuls of 
butter and three even tablespoonfuls of flour rubbed together. 
Boil three minutes over a gas burner. Add the yolk of 
an egg, one tablespoonful of chopped parsley, two cups of cold 
boiled fish. Season well with salt and pepper. When cold 
form into cutlets; dip first in beaten egg, then in bread-crumbs 
and fry in very hot fat. Lay on brown paper to drain, then 
arrange on a hot platter and set on the warm top of the stove 
until ready to serve. 

DEVILED FISH. 

One-half pound cooked fish, one tablespoonful flour, one 
tablespoonful butter, one tablespoonful chopped parsley, two- 
thirds cup milk, yolks of two hard-boiled eggs, seasoning. 
Mince the fish coarsely, make a thick sauce with butter, flour 
and milk; add to this the fish, yolks of eggs, mashed finely, 
parsley and seasoning of salt, paprika, and lemon juice. But- 



ter a baking-dish or scallop shells, fill with the mixture, sprin- 
kle crumbs over the top, and brown in the oven. 

STEAMED TROUT. 

Large trout are very good steamed. Remove the entrails, 
wipe with a wet cloth and season the inside with salt and 
pepper. Wrap in a cloth and steam a two-pound trout thirty 
minutes. Turn carefully on a heated platter and serve with 
a butter sauce. Sauce: Put one-quarter of a pound of butter 
:n a bowl over hot water. Stir and beat until creamy. Add to 
it two tablespoons of freshly grated horseradish, one-quarter 
of a teaspoon of salt, and one-quarter of a teaspoon of paprika. 

TO FRY FISH. 

Have lard, or beef suet very hot, using a little more fat than 
will cover the fish, otherwise it is liable to stick to the bottom 
aud burn. Don't put in the fish until the lard has been tested 
and found quite hot. If the fat is not quite hot enough, the 
fish will absorb some of it, making it greasy. Roll the fish in 
flour or corn meal before putting them in to fry, or they may 
be dipped in beaten egg, then rolled in cracker or bread- 
crumbs. Drain them well when done. Cutlets of any large 
fish may be egged and bread-crumbed, fried and served with 
tomato sauce, or any sauce preferred. 

TO FRY SLICES OF FISH. 

Cut slices one-half of an inch thick, from large white or cat- 
fish; season with pepper and salt, roll in meal and fry in boil- 
ing lard. They should be light brown when done. 

TO BAKE FISH. 

Clean nicely, leave on the head, sprinkle it lightly with salt, 
stuff with any kind of dressing preferred (such as used for 
turkeys) ; wrap with a string to keep in the dressing. Lay a 
piece of perforated tin with turned edges in the bottom of the 
pan, put the fish on it, this will prevent it from sticking to the 
bottom of the pan. Pour a pint of water in the pan, add two 
or three tablespoonfuls of tomato catsup, set in a moderate 
oven and bake slowly, basting it often. Do not turn the fish. 



41 



An hour will bake a large fish. When done take out on a hot 
dish, thicken the gravy with a little flour, add salt to taste, and 
a little butter. Pour over the fish and serve hot. The tomato 
catsup may be omitted and the fish served with any of the 
sauces for fish. 

PISH IN SHELLS. 

Parboil any kind of fish; cut it into dice, or it may be 
chopped fine, as preferred; season with pepper and salt. Silver 
plated shells, resting on, tiny feet, may be bought, but they are 
very expensive. They can be had in the same size and shape, 
made of blue porcelain ware lined with white ; these are inex- 
pensive and answer every purpose. Put the fish in the shells, 
pour over any fish sauce preferred; sprinkle bread-crumbs over 
the top, place them in the oven a few minutes to brown the 
tops. Serve them in the shells, one to each person. 

PISH TURBOT (Excellent). 

Steam a white fish until tender, take out the bones and 
season with pepper and salt. For dressing, heat one pint of 
milk, and thicken with one-fourth of a pint of flour; when 
cool, add two well beaten eggs and one-fourth of a pint of 
butter; chop one-half of an onion very fine with a little pars- 
ley. Put into the baking-dish a layer of fish and dressing 
alternately until the dish is filled; cover the top with grated 
cheese, and bake one-half hour. 

STUFFING FOR FISH. 

Butter slices of stale bread on both sides, saturate them 
with wine or catsup, as preferred. When moist, cut again into 
smaller slices, and lay inside of the fish. This makes a nice 
stuffing for game, if the wine is used. 

FISH CROQUETTES. 

Mince cooked fish very fine; remove all bones very carefully; 
use three parts of bread-crumbs to one of fish; season highly 
with pepper and salt, and make moist with an egg and a little 
milk; work the mixture together, form into small cakes, roll 
them into beaten egg, then in bread-crumbs and fry in hot 
lard. 



42 



CREAMED LOBSTER. 

Open cans, drain thoroughly, pick lobsters to pieces. Boil 
two eggs hard, shell and cut fine, set aside. Put into sauce- 
pan four tablespoonfuls of butter, melt, stir in four tablespoon- 
i'uls of flour measured even. Stir smooth, add one teaspoonful 
of grated onion, a pinch of nutmeg, one-half of a teaspoonful 
of lemon juice, one-quarter of a teaspoonful of paprika, one 
spoonful of salt, a pinch of black pepper. Cook smooth, add 
gradually three pints of sweet milk, stir until a rich creamy 
sauce, add lobster and egg; place in baking dish, cover with 
buttered bread-crumbs and a little grated cheese, brown in 
oven and serve at once very hot. 

LOBSTER FARCE. 

One can of lobsters cut in small pieces. Melt two table- 
spoonfuls of butter in pan and stir in three tablespoonfuls of 
flour. Let it get yellow, then add one quart of cream; salt 
and pepper. Boil until thick, stirring constantly. Remove 
from fire, add lobster, mix and put on ice three hours; when 
ready for use fill shells, sprinkle bread-crumbs and butter over 
mixture; bake brown and serve hot with peas. This quantity 
serves ten people. 

LOBSTER AND MUSHROOMS A LA NEWBERG. 

Two cupfuls of lobster meat cut into dice and half a pound 
of fresh mushrooms cut into dice of the same size. Make a 
roux in a frying pan of two tablespoonfuls of butter and one 
heaping tablespoonful of flour, stirred until smooth. Mix the 
lobster meat and mushrooms well together, season with pap- 
rika, salt and a dash of onion juice. Turn into the smoking 
roux, cook three minutes, remove from the fire, add quickly 
three tablespoonfuls of cream, heated, with a pinch of soda. 
Set over the fire for one minute, add a glass of sherry and 
serve hot. 

BAKED OYSTERS. 

Drain all juice off of one quart of oysters, add to oysters 
half a cupful of sweet milk, one spoonful of butter, one tea- 
spoonful of Worcestershire sauce, two tablespoonfuls of crack- 
er dust, some celery; salt and pepper to taste; bake in quick 
oven and serve hot. 



43 



CREAMED OYSTERS No. 1. 

Put in one quart of oysters and let cook until the edges 
begin to turn. Salt and pepper well. At the same time in an- 
other boiler put on one pint of milk. Mix well together two 
tablespoonfuls of flour and a lump of butter the size of an egg. 
Stir this into the milk, then add a dash of cayenne pepper, 
and salt to taste. When milk begins to thicken, pour in the 
oysters, and add one bunch of celery cut into small pieces. 
Serve very hot. 

CREAMED OYSTERS No. 2. 

To a pint of cream add a bit of onion and a small blade of 
mace. When boiling briskly, thicken with a tablespoonful of 
flour mixed well in a little cold water and stirred into the 
cream. Let the oysters (a quart will answer for the above 
quantity of cream) come to a boil in their own liquor; skim 
carefully. Turn the oysters into the cream and serve hot on 
toasted bread. 

CREAMED OYSTERS No. 3. 

Creamed oysters used as a filling for patties, fontage cups, 
timbale cases, etc., are made as follows: 

Scald two dozen oysters (not too large) in their own liquor 
until plump. Drain and cut in four pieces with silver knife 
and add to following sauce: Put two tablespoonfuls of butter 
in a sauce-pan and when melted add two tablespoonfuls of 
flour and stir smooth; then add two cups of rich milk, or part 
milk and part cream, and stir smooth. Add salt, white pepper 
and cayenne to taste and a dash of mace or celery salt, then 
remove from the fire and when a little cool stir in three or 
four beaten egg yolks, stirring until mixed, then return to the 
fire, add the oysters and stir until thick. The filling must be 
soft and creamy, not pasty. Heat the shells in the oven before 
filling. 

CREAMED OYSTERS No. 4. 

Take one pint of cream and thicken as you would for gravy. 
When cooked, pour in one quart of oysters and liquor, a table- 
spoonful of butter, salt and pepper to taste. Have ready a 
platter with nicely made toast. When the oysters are hot pour 
over the toast and serve at once. 



OYSTER COCKTAIL No. 1. 

One tablespoonful horseradish (freshly grated), one table- 
spoonful vinegar, half teaspoonful tabasco sauce, two table- 
spoonfuls lemon juice, half tablespoonful Chili sauce, half tea- 
spoonful salt, as many oysters as desired. This is sufficient 
for six glasses of cocktail. If preferred, in place of Chili sauce, 
one tablespoonful of Worcestershire sauce and one tablespoon- 
ful tomato catsup may be used. 

OYSTER COCKTAIL No. 2. 

Oyster cocktails may take the place of raw oysters. Here 
is a recipe for one dozen plates: Take seven teaspoonfuls of 
prepared horseradish, tomato catsup and vinegar, ten teaspoon- 
fuls of lemon juice and one of tabasco sauce. Mix this dressing 
thoroughly and put an equal portion in each glass together 
with five small raw oysters. Both oysters and dressing must 
be as cold as possible. Serve the cocktails in large claret 
glasses. 



OYSTER CROQUETTES. 

Twenty-five oysters, yolks of two raw eggs, one tablespoonful 
of chopped parsley, one tablespoonful of butter, two table- 
spoonfuls of flour, one-half of a cupful of cream, one-half of a 
cupful of oyster liquor, one-eighth of a teaspoonful of mace, 
salt and cayenne to taste. Pick over and drain the oysters 
(which should be large ones), put them in a sauce-pan and 
shake over the fire until the edges curl and they are well 
plumped. Drain off the liquor which has exuded from them 
and measure it; if less than a half a cupful, add enough of 
the raw liquor to make up the difference. With a silver knife 
cut the oysters in very thin slices — this is better than chop- 
ping — put the cream and measured liquor in a double boiler 
and when hot stir into it the flour and butter, which have 
been rubbed together to a paste. Stir until it thickens, add 
the seasonings, cook two minutes; add the beaten yolks and 
parsley and take from the fire. Turn out on a greased platter 
until cold. Flour the hands very lightly, form the mixture 
into croquettes, dip in beaten egg, roll in fine bread-crumbs 
and fry golden brown in smoking hot fat. 



LITTLE PIGS IN BLANKETS No. 1. 

Season large oysters, wrap each, in a very thin slice of break- 
fast bacon and fasten with a wooden toothpick. Cook in a hot 
frying pan over gas burner long enough to crisp the bacon — 
about two minutes. Serve on a hot platter garnished with 
parsley and slices of lemon. 

LITTLE PIGS IN BLANKETS No. 2. 

The children's favorite, "Little Pigs in Blankets," are pre- 
pared by wrapping a plump oyster in a tiny square of bacon 
and frying quickly. In the absence of bacon, however, make 
the blankets of thinly rolled puff paste cut in four-cornered 
pieces. Pin the opposite corners together over the oysters with 
a small wooden toothpick and bake in a quick oven. 

FRIED OYSTERS. 

Select large fat oysters, wash, drain, sprinkle with salt and 
pepper and let stand about twenty minutes. Roll first in sea- 
soned crumbs, then dip in beaten egg mixed with one table- 
spoonful of milk; roll in crumbs again and fry in very hot 
Plantene. Have plenty of Plantene in pan and put only five 
or six oysters in frying basket at one time. As soon as they 
are a golden brown, lift the basket and drain the oysters on 
brown paper and send at once to the table. If it is necessary 
to have a great number to serve at one time, the oysters may 
be placed as soon as they are fried in a pan at the oven door 
when they will keep hot. 

OYSTER FRICASSEE. 

Put a large lump of butter in. a pan over a brisk, clear fire, 
stirring until it browns. Then add a little at a time of the 
strained liquor from a pint of oysters. Thicken with brown 
flour to about the consistency of rich sauce. Simmer the oys- 
ters in this until the edges curl. Serve on three-cornered pieces 
of toasted bread which have had the crust carefully removed. 

OYSTER LOAF. 

Take a long loaf of Vienna bread, cut a slice from the upper 
crust and scoop out all the crumbs of white bread from the 
inside, leaving the crust like an oblong bowl. Spread the inner 



side with butter. Fill with oysters, seasoned highly with salt 
and pepper, adding a half stalk of chopped celery. Cover the 
top opening with the slice of crust first removed, to form a lid. 
Set in a pan and bake in a good oven for twenty minutes, 
basting frequently with the oyster liquor. Serve on very hat 
platter, slicing the loaf like bread. 

OYSTERS ROASTED. 

In Maryland, oysters are usually roasted in their shells on 
hot coals. No time is lost in seasoning this delicious morsel 
with pepper, salt and butter the moment the shells are forced 
apart by the heat. They are then served on very hot plates. 

MINCED OYSTERS No. 1. 

One quart of oysters, one large cup of bread-crumbs (not 
cracker crumbs), one large tablespoonful of butter, three eggs, 
a little onion, salt, pepper, red pepper, to the taste. Cut oys- 
ters and onions very fine, break in the three raw eggs, put in 
the butter and the crumbs. Put on the stove and cook until 
done; when done, grease the oyster shells or baking-dish with 
butter, put crumbs and butter on top, bake in a quick oven 
until brown, and serve hot. 

— -Mrs. Carrilu Richards Rowell. 

MINCED OYSTERS No. 2. 

Chop one quart of oysters, three-fourths of a pint of browned 
bread-crumbs added to the oysters, hard-boiled yolk of two 
eggs, raw yolks of two eggs, a large tablespoonful of Dutter, 
a little chopped onion, salt, pepper, a little nutmeg, a little 
lemon juice. Put all in an agate vessel and set on the stove 
until heated, then fill shells, sprinkle bread-crumbs over the 
top, and bake about one-half hour. 

OYSTERS ON TOAST. 

Wash a pint of oysters. Put the liquor to boil with a half 
teacup of milk and salt and pepper to taste; when this boils, 
thicken with a teaspoon of flour rubbed smooth in a table- 
spoon of cold milk. Drop in the oysters and when the mix- 
ture boils again take off and pour over six thick pieces of toast. 



47 



PANNED OYSTERS No. 1. 

These are nearly as good as roasted oysters, and are not so 
troublesome. Put in a sauce-pan over the fire enough butter 
to cover the pan when melted. When hot, pour in one quart 
of nice oysters, shake the pan until oysters curl. Serve on hot 
■toast. Some of the liquor may be added to the oysters in the 
pan. A nice chafing dish recipe. 

PANNED OYSTERS No. 2. 

Drain liquor from oysters, put in chafing dish, sprinkle with 
pepper, salt, tomato catsup and butter, enough to season well. 
Cook until oysters are curled, and serve hot. This is delicious 
served with roast turkey or broiled steak. 

OYSTER PATTIES. 

For the filling take twenty-five oysters; pick over and drain 
them. Put in a sauce-pan and shake over the fire until they 
are well plumped and the edges have curled. Drain off the 
liquor which exudes from them, measure and add sufficient 
r:ch milk or cream to make one cupful. Melt one tablespoon- 
ful of butter without browning; add to it two scant tablespoon- 
fuls of flour, one-half of a teaspoonful of salt, one-quarter of 
a teaspoonful of pepper or a dash of cayenne,' and one-eighth 
of a teaspoonful of mace. When well blended with the butter, 
add the measured liquid and stir until thick and smooth; add 
the oysters and set over hot water for five minutes. Fill the 
'shells the last thing before sending to the table. 

PATTIE SHELLS. 

Scald a bowl with boiling water, then fill with ice or very 
cold water. Into this drop one-half of a pound of butter, and, 
having washed the hands first in hot, soapy water, then in cold 
water, work the butter thoroughly, until it assumes a waxy 
texture. This working must not be omitted or the shells will 
be very greasy. Divide the butter into four parts and let 
stand in the ice water until needed. On a board or platter 
put one-half pound of sifted pastry flour, make a well in the 
center and drop in it one-quarter of a teaspoonful of salt and 
one-half of the white of an egg; add one of the pieces of butter 
and with the fingers work to a paste with a little of the flour. 



48 



Gradually add ice water until all save about three tablespoon- 
iuls of the flour has been used and you have a soft dough. 
Put the flour which remains to one side and use it for dusting 
on the board. Work and knead the dough as if for bread for 
ten minutes, then divide in two parts. Roll each out quite 
thin; lay on one piece one of the portions of butter, breaking 
it in small bits. Dust it with a very little flour, lay over the 
ccher piece of paste and roll out in a long sheet. Fold this 
in three, turn it half way round and roll out again. Fold again 
in three, lay on a floured cloth, fold this over it and set away 
on ice or in a cool place until firm. Again roll out, add the 
third piece of butter, fold, roll out as before and again set 
aside. Repeat this procedure with the remaining portion of 
tee butter, and set on ice until used. In rolling, always do 
so in the same direction — from you — and let the force used be 
outward rather than downward, so as not to drag the paste. 
When it has stood twelve hours, roll it out until one inch 
thick, then cut in circles with a cutter dipped for an instant 
in hot water; put two inches apart on an ungreased pan and 
put on ice for ten minutes, then bake in a quick oven. 

CRUMBED PATTIES. 

Fill small patty-pans with oysters; season with pepper, salt, 
and several whole allspice. Spread the top with bread-crumbs 
which have been fried in butter, and bake in a hot oven five 
minutes. Put sprigs of parsley on each patty. 

OYSTERS RISSOLES. 

Drain the liquor from a quart of oysters. Chop very fine in 
a chopping bowl. Add four well beaten eggs and enough 
cracker meal to make the mixture thick enough to form into 
little balls. Season to taste and fry in boiling lard. Arrange 
the rissoles on a napkin, garnishing with parsley sprigs and 
siices of lemon. 

OYSTER SOUFFLE. 

To a pint of oysters, chopped fine, add eight eggs, six table- 
spoonfuls of milk, salt to taste, and a tiny pinch of cayenne 
pepper. Drop a piece of butter the size of a walnut into a hot 
pan, and when smoking hot turn in the oysters, milk and eggs. 
Stir lightly with the egg whisk, and when done to a delicate 
brown serve on a hot platter. 



49 



OYSTER PEE. 

Line a dish with puff paste, lay five or six long broom straws 
across the top, or fill it with crusts of bread to support the 
upper crust. Butter the rim of the dish and cover with a thin 
sheet of paste. Put the dish in a moderate oven to bake. While 
the paste is baking, prepare the oysters. Put one can of fresh 
oysters in a stew-pan with one-half of their liquor, thicken 
with one tablespoonful of butter rolled in flour and the yolk 
of one hard-boiled egg mashed fine. Season with salt and 
pepper, stew the oysters five minutes. When the paste is done, 
remove the lid carefully, take out the bread or straws, pour 
in the oysters, replace the lid, and send to the table imme- 
diately. 

GRILLED OYSTERS. 

Wash the oysters and put them into a colander to drain; 
wipe them lightly with a cloth and put on ice until wanted. 
When ready to cook them, move the griddle to a hot part of 
the stove and grease it slightly with hot butter; lay on the 
oysters, close together but not crowding; as they brown turn 
them with a spoon, don't use a fork, as piercing lets the liquor 
escape. When done, serve in a hot dish with a triflle of butter. 
A skillet or frying-pan will answer. 

TO SERVE RAW OYSTERS. 

Drain them in a colander, sprinkle plenty of salt and pepper 
on them at least half an hour before serving them; keep them 
in a cold place. Put six or seven large oysters on each plate;, 
also send the vinegar cruet with them, as some prefer it to 
lemons. Serve thin crackers with them. 

CURRIED SCALLOPS. 

Wash and drain a pint of scallops. Brown a level teaspoon- 
ful of butter; stir in two scant level tablespoonfuls of flour, half 
a teaspoonful of curry, dash of cayenne and quarter of a tea- 
spoonful salt and two-thirds of a cup of stock. When boiling 
add the scallops and cook five minutes or until they are tender. 
Serve on toast with rice. 



50 



SALMON CROQUETTES No. 1. 

One can of salmon with the bones picked out and broken into 
small pieces. Roll about a dozen saltine crackers and add to 
salmon. Pour a little vinegar over it and add pepper and salt. 
Dip in beaten white of an egg and roll in crumbs and fry 
quickly in boiling lard. 

SALMON CROQUETTES No. 2. 

One can salmon, four tablespoonfuls milk, one and one-third 
cupfuls bread-crumbs, two eggs, four tablespoonfuls of melted 
butter, salt, pepper and a pinch of mace. Drain the fish, mash 
fine; add the beaten eggs, butter, crumbs and milk in order 
named. Beat until a soft paste, dip a spoonful in beaten egg, 
then lift from egg and lay in cracker dust. Fry in deep pan 
of fat until delicate and drain in soft yellow paper. Serve with 
tartar sauce. 

TARTAR SAUCE. 

Half teaspoonful of salt, half teaspoonful of red pepper, little 
sugar mixed in bowl. Add three egg yolks and gradually stir 
in enough salad oil; beat continually aintil thick, add juice of 
lemon, very little onion juice, finely chopped cucumber pickles, 
a few chopped capers and olives. 

CREAMED SALMON ON TOAST. 

Melt two tablespoonfuls of butter, and add to it two table- 
spoonfuls of flour, a seasoning of salt and cayenne, and one 
pint of hot milk. When smooth and thick add to it one cup 
of canned salmon, which has been freed from bones and skin, 
one cup of finely chopped roasted peanuts, and the whites of 
three hard-boiled eggs chopped fine. Serve hot on buttered 
toast or in ramekins. 

SALMON SURPRISE. 

Boil eight large potatoes and mash as for the table, adding 
butter, salt, pepper and enough hot milk to well moisten. Put 
into a pastry bag and press out on a stoneware china platter 
so as to resemble a border of white roses. Open one can of 
salmon and break the fish in as large pieces as possible; set in 
a steamer long enough to heat through, then put in the centre 
of the platter, seasoning with salt, pepper and a very little 



51 



mace. Brush the potato with beaten egg yolk and set in the 
oven to brown. While it is browning, put in a sauce-pan 
twenty-five oysters which have been previously picked over, 
add the strained liquor, a dash of salt and pepper and one 
tablespoonful of butter. Shake over the fire until the gills 
curl and pour over the fish as it is taken from the oven. 
Sprinkle over one tablespoonful of chopped parsley and send 
to the table. 

SHRIMP A LA NEWBERG. 

Shell two quarts of large shrimps, and put them into chafing 
dish with one heaping tablespoonful of butter, four tablespoon- 
fuls of sherry, and a little red pepper. Let butter melt and 
then add a pint of milk into which is stirred the yolks of three 
well beaten eggs. Let it thicken to the consistency of rice 
custard. Then remove at once from the fire or it will curdle. 
If the shrimps are not salty enough, add a little salt. 

— Mrs. Mary Lou Baston Carswell. 

SHRIMPS IN TOMATO CASES. 

For one and one-half cups of shrimps, broken into small 
pieces, prepare six medium-sized tomatoes by cutting in halves, 
removing the pulp and inverting on a sieve to drain. Melt in 
sauce-pan two tablespoons of butter and cook in this slowly 
two slices of onion until slightly browned, then remove onion 
and add the tomato pulp. Cook this for five minutes and add 
a cup of soft bread crumbs, and cream to make a soft paste, 
about half a cup. When well blended add the shrimps, also 
high seasoning of salt and paprika, place in tomatoes, cover 
with buttered crumbs and bake quickly until browned. Serve 
in lettuce leaves or on rounds of bread either toasted or fried. 

WHITE TERRAPIN STEW. 

Plunge two terrapins into boiling water for one-half hour. 
Take out of water and open. Take out gall and skin {feet, 
taking off nails. Wash very quickly so as not to lose juice. 
Chop meat of terrapin in a tray, having carefully saved livers. 
Make a stock. In a double boiler put a tablespoonful of 
chopped onions (boiled until clear in a cup of water), add one 
pint of milk, white and red pepper, salt and nutmeg, and one 



52 



tablespoonful of flour and one tablespoonful of butter rubbed 
together. Boil two eggs hard, rub yolks smooth with hot milk, 
ciiop whites and add to milk, etc. Stir in chopped terrapin 
one pint of cream, juice of one lemon, and Madeira or sherry 
to taste. If there are any eggs, put them in last. 
This is the most delicious dish I have ever eaten. 

— Mrs. Henrietta Nisbet King. 



53 



BREADS 

BREADMAKING. 

It requires experience to make good bread. One must learn 
how long to let bread rise, as it takes longer to rise in cold 
weather than in warm weather. One must learn also when the 
oven is the right temperature to bake it. 

It should be put in a rather hot oven, as it is nearly light 
enough to bake when it is put in the oven. A good test of 
the oven is to sprinkle a little flour in, and if it turns a light 
yellowish brown the oven is the right temperature. It takes 
fresh yeast, the best of flour, and plenty of time to rise to 
make good bread. 

— Housekeeping and Dinner-giving in Kansas City. 

YEAST POWDER. 

One pound cream of tartar, one-half pound cooking soda. 
Mix together thoroughly and sift several times. Keep in glass 
jar and use same as any other yeast powder. 

LIQUID YEAST FOR BREAD OR ROLLS. 

Boil three large Irish potatoes till thoroughly done. Mash 
through a sieve, add one quart warm water, including that in 
which the potatoes were boiled. Add to this, one heaping 
tablespoonful of flour, rubbed to a paste with a little water; 
a teaspoonful of salt, one tablespoonful of sugar, and one good 
yeast-cake dissolved in a little warm water. Let this stand 
over night, or until foaming on top, when it is ready for use. 
This can be kept in a cool place for three or four days and 
v.sed as needed. 

To make bread or rolls, use flour, salt and lard as for bis- 
cuit, adding one tablespoonful of sugar to each quart of flour, 
and mixing dough with liquid yeast. Make at once into loaves 
or rolls and leave in a warm place. In three or four hours 
they will be ready to bake. 

— Mrs. Sallie Shinholser Miller. 



54 



BREAD (Excellent). 

In following this recipe, please be very accurate in your 
measurement. One pint of sweetmilk scalded and cooled, one 
tablespoonful of sugar and one tablespoonful of butter dis- 
solved in the hot milk, one-fourth of a cake of compressed 
yeast dissolved in a half cupful of tepid water; when the milk 
nas cooled, add the yeast and five cupfuls of flour, stirring 
with a wooden spoon until it becomes stiff, and then cut it with 
a stiff knife until it blubbers; put it to rise in the bowl in 
which it was mixed, and cover it with a folded cloth; let it 
double its bulk in rising, then cut again with the knife and 
work in one cup of flour; cut until it is smooth, and so that 
you can handle with the tip of your fingers without sticking; 
make out into loaves, cover with a cloth, and let it rise again 
double its bulk. The oven for the bread must be hot enough 
to brown a particle of flour in five minutes. Bake the bread 
forty-five or fifty minutes. If you wish to make rolls they 
must a little more than double their bulk in rising, and bake 
fifteen minutes. 

— Housekeeping and Dinner-giving in Kansas City. 

BREAD (Very Fine). 

Scald one-third of one quart of flour in boiling water, and 
make stiff dough; when cool enough not to cook the egg, 
break one egg into this and stir in well. Add yeast (for one 
quart of flour, one yeast cake), and sufficient water to make 
a stiff dough, with two-thirds of one quart of flour added, and 
one-half teaspoonful of salt. Let rise, and when light, knead 
twenty minutes, adding as little flour as possible. 

— Ayres Family Recipes, by Miss Mary Pearson. 

RODDS No. 1. 

One cake of Fleischman's yeast, dissolved in a pint of luke- 
warm water, or half milk is better. Add heaping pint of sifted 
flour. Stir well. Make a rather stiff batter. When well risen 
mix two quarts of flour, a full tablespoonful of lard, salt suffi- 
cient, an egg-cup of sugar. If there is not enough sponge to 
mix the flour well, rinse the vessel the sponge was set to rise 
in with more warm water and use this. Knead well until it 
blisters, set to rise. When well risen, make into rolls and 
bake until the top crust is a light brown. Bake in a moderately 
hot oven. — Miss Myra Birdsey. 



ROLLS No. 2. 

Dissolve one-half cake of Fleischrnan's yeast in nearly a pint 
of lukewarm water. Sift in a little flour, a teaspoonful of salt, 
and a tablespoonful of sugar. Stir in well a tablespoonful of 
lard. When stiff enough to work with the hands, work in as 
much flour as it will take up, and set aside to rise for about 
five hours. After it has risen, work over and make into rolls. 
•When rolls have risen, bake them. 

— Mrs. Loulie Link Cason. 

FRENCH ROLLS No. 1. 

One pint of sweet milk heated almost to a boiling point, 
half a cup of butter, one-third of a cup of sugar, one cup of 
yeast. Stir the yeast and sugar into lukewarm milk, and with 
the flour make a light sponge. When it has risen the first time 
knead the butter into it; let rise again, cut into strips or 
round cakes, butter half the top and fold over. If made the 
night before they should be kneaded in the morning and set 
to rise again an hour before needed. Have a piping-hot oven 
and bake from fifteen to twenty minutes. 

FRENCH ROLLS No. 2. 

Into one quart of flour rub a tablespoonful of butter; add 
two well beaten eggs, one tablespoonful sugar, a little salt, a 
gill of yeast, and milk enough to make stiff dough. Set in a 
warm place and let rise until light, then make into rolls, dip 
edges into melted butter and let rise again before baking. 

POCKET-BOOK ROLLS. 

Beat the yolks of four eggs with two tablespoonfuls of sugar 
until light, then add one teacup of sweet milk, one yeast-cake 
dissolved in one cup of warm water, flour enough to make a 
stiff batter; beat the whites to a stiff froth. Set it to rise; 
when light add a little salt, tablespoonful each of lard and 
butter, and flour enough to make a tolerably stiff dough. Let 
it rise again, then make out the rolls. 

— Mrs. DuPont Guerry. 



BUTTERMILK ROLLS. 

(An Old-fashioned Recipe.) 

Put four pints of sifted flour in a pan, and in the center of 
it stir up a sponge made as follows: Boil one pint of butter- 
milk, and while hot stir in one teacupful of lard. When it 
cools, add one teacupful of yeast and one tablespoonful of white 
sugar, and set it to rise. Then make it into a soft batch, add- 
ing salt. When this lightens make it into small rolls, and let 
it rise again. In summer start this sponge about nine or ten 
o'clock; earlier in winter. 

PARKER HOUSE ROLLS. 

One quart of flour, one tablespoonful baking powder, one 
teaspoonful salt, one teaspoonful sugar, one egg, one pint milk, 
lump of butter size of an egg. 

BROWN BREAD No. 1. 

One egg, one cup of sour milk, one teaspoonful of salt, one 
cup of syrup, one teaspoonful of soda, one teaspoonful of bak- 
ing powder, equal portions of meal and flour, enough to make 
a stiff batter. Put into well greased can, cover and place in 
boiler of water. Let steam for three hours, then place can in 
oven and let it bake for thirty minutes. 

— Mrs. Linda McKinney Anderson. 

BROWN BREAD No. 2. 

One cupful of molasses, one cupful of graham flour, two 
cupfuls of buttermilk, one teaspoonful of salt, one and one- 
half teaspoonfuls of soda, and two cupfuls of corn meal. Mix 
all together, pour the batter in a well greased pan and set in 
a steamer over a pot of boiling water. Steam three hours, 
then turn out of the pan on stiff paper, and set in a moderate 
oven to dry. 

BROAVN BREAD No. 3. 

One cupful of white flour, two cupfuls of graham flour, one- 
half cupful of molasses, one-half cupful of sweetmilk, one-half 
cupful of water, one-half teaspoonful of salt, two heaping tea- 
spoons of baking powder. Mix the salt and baking powder 



57 



with the flour, then molasses, milk, and water. Beat well; 
pour the batter in a greased pan and bake in a slow oven. 
When the bread leaves the sides of the pan, it is done. Use 
a tin pan six inches long, three inches deep and three inches 
wide. 

GRAHAM BREAD. 

Make a sponge as for white bread, and when light mix with 
it one part white flour, two parts graham, and, to make up a 
full measure, a handful of Indian meal and a teaspoonful of 
salt. Knead as you would white bread, and add a cupful of 
molasses as you do so. Make a soft dough and let it rise half 
an hour longer than you need for white bread. When twice 
the original size, knead again, and set for the last rising. 
Bp.ke in a steady oven. 

BEATEN BISCUIT No. 1. 

One quart of flour, two tablespoonfuls lard, one teaspoonful 
of salt, sufficient water to make a stiff dough (a little sweet- 
milk will make the biscuits brown nicely), beat until you have 
a smooth dough that will blister and snap when you beat it. 
Bake in a quick oven. 

BEATEN BISCUIT No. 2. 

To one quart of flour add one-quarter of a level teaspoonful 
of yeast powder, one teaspoonful of salt, one teacupful of 
sveetmilk, or milk and water mixed, and a heaping table- 
spoonful of lard. Make the dough very stiff and beat until 
soft and full of blisters, when the biscuit may be rolled and 
cut about the quarter of an inch thick. Bake them in a mod- 
erate oven for twenty or thirty minutes. 

— Mrs. Bessie Napier Proudfit. 

BEATEN BISCUIT No. 3. 

These biscuits to be well and easily made should be kneaded 
with a machine made for that purpose. They cost 'from ten to 
fifteen dollars, according to finish. The labor of making the 
biscuits is trifling compared with the old-fashioned way of 
beating them. The recipe here given will make three dozen 
biscuits: Two quarts of flour, one pint of sweetmilk and 
water, mixed in equal porportions; one-half teacupful of fresh 
lard, two dessertspoonfuls of salt; mix the lard and flour thor- 



58 



oughly together, then add the salt and milk. Knead well with 
the hands for a few minutes, when it will be ready to be 
worked through the kneading machine. Roll the dough rather 
thin; prick on top with a fork; cut out and bake in a moderate 
oven until brown. 

BISCUIT. 

One quart flour, three teaspoonfuls Royal baking powder, 
a heaping tablespoonful lard, milk to make stiff enough batter 
to roll out on the biscuit board; roll the dough well, then 
spread a little butter over it. Sift a little flour over the but- 
tered dough, fold, and roll out again. Cut thin with knife or 
biscuit cutter, and bake in hot oven. 

BAKING POWDER BISCUIT. 

One quart of flour, two teaspoonfuls of baking powder, one 
large tablespoonful of lard and a pinch of salt; sift the flour 
in the pan, add the baking powder and salt, mixing well with 
the flour; rub the lard in until there is not a lump; mix with 
cold water or sweetmilk. Flour the biscuit board and work 
the dough until it is firm and smooth; roll out one-fourth of 
an inch thick and cut with a biscuit cutter. The success of 
these biscuits depends upon their being well kneaded and upon 
the temperature of the oven being just right. They should 
bo baked ten minutes; if baked in less time they are too soft; 
if baked longer they taste like warmed-over biscuits. Experi- 
ence will teach you when the oven is the proper temperature. 

BUTTERMILK BISCUIT. 

One quart flour, one teaspoonful saleratus, one teaspoonful 
salt, one pint buttermilk. Put one quart of flour in sieve with 
saleratus and salt, shake through sieve and mix thoroughly. 
Next put in heaping tablespoonful lard (or lard and butter 
mixed), and add the buttermilk; mix stiff enough to knead 
easily, then put dough on well floured board, and roll with 
the rolling-pin until well mixed together. Puncture the top of 
each biscuit with a fork and bake in quick oven to a rich 
brown. 

SODA BISCUIT No. 1. 

One quart of flour, one pint of sour milk, one-half of tea- 
cupful of lard, one even teaspoonful of soda, and a pinch of 



59 



salt; mix the flour, salt, and lard together, add the soda to the 
milk and stir well, then pour it in the flour; work a little and 
bake in a quick oven. 

SODA BISCUIT No. 2. 

One quart of flour, a heaping tablespoonful butter and lard 
mixed, two teaspoonfuls cream of tartar, one of soda and salt 
to taste; make up with milk or half milk and water. Roll out 
and bake in quick oven. 

AUNT JENNY'S EGG-BREAD. 

Two eggs, two-thirds pint of meal, one and a half cups of 
sweetmilk, one level teaspoonful of Royal baking powder, salt, 
one tablespoonful of melted lard. Mix meal and milk, break 
in your eggs, beat thoroughly, put in melted lard. Just before 
putting in the stove stir in the powder. Grease pan (or muffin 
irons) and have it hot. 

EGG BREAD No. 1. 

Two-thirds pint corn meal, one-third pint flour, two eggs, 
one pint buttermilk, one level teaspoonful soda, one teaspoon- 
ful salt', one teaspoonful sugar, two teaspoonfuls hot butter 
or lard. Put in the butter just before pouring in hot skillet. 
Bake in quick oven. 

EGG BREAD No. 2. 

One pint corn meal, one pint sour milk, one egg, three- 
fourths teaspoonful of soda, one-fourth teaspoonful baking 
powder, one and one-half tablespoonfuls of melted lard, and 
one-balf teaspoonful of salt. Mix milk, egg, salt and soda 
together, stirring in meal. Beat well, adding melted lard and 
baking powder. Bake in hot, well greased pan. Cut in squares 
and serve. — Mrs. Lula Johnson Comer. 

EGG BREAD (Excellent) No. 3. 

Five heaping tablespoonfuls of meal, two good-sized cups of 
fresh buttermilk, one-half teaspoonful of soda, one light tea- 
spoonful of salt, one teaspoonful of lard, melted in pan that 
biead is to be baked in. 

— Mrs. Mary Wimberly Robson. 



60 



CORN BREAD. 

One pint of sweetmilk, three-fourths of a pint of meal, four 
eggs, a scant tablespoonful of melted butter, and a pinch of 
salt; pour the boiling milk over the meal, and when cold, add 
the butter and salt, the well beaten yolks, and then the beaten 
whites of the eggs. Bake one-half hour in a hot oven. After 
trying this recipe, try it using only a half pint of meal. This 
makes delicious bread. 

CORN DODGER. 

One pint corn meal (Southern corn meal), one teaspoonful 
salt. Scald with boiling water to make not too stiff dough. 
Take a spoonful at a time in the hand and put in pones; put 
on a hot, well greased griddle, put a clot of butter on each 
pone; bake in a well heated oven. This is very fine with good 
meal. Make johnny cake the same, only make thin with sweet- 
milk and drop from spoon. 

VIRGINIA EGG-BREAD. 

One quart fresh milk, one pint sifted corn meal, one tea- 
spoonful butter, two eggs, one teaspoonful salt, two teaspoon- 
fuls baking powder; let milk come to a boil, and while hot 
pour over meal, now add butter. Separate eggs and beat light, 
v. hen meal has cooled add eggs, yeast powder and salt. Bake 
In quick oven. 

VIRGINIA BATTER BREAD. 

Two full cups of Southern corn meal, three cups milk, two 
eggs, one heaping tablespoonful of butter, or other shortening, 
one even cupful of cold boiled rice, one teaspoonful of salt, one 
teaspoonful (rounded) of baking powder. Sift the meal, salt 
and baking powder twice together. Melt the butter and work 
into the rice. Beat the eggs to a froth, mix with the milk and 
pour upon the buttered rice, beating smooth. Lastly, add 
the prepared meal and beat very hard for three or four min- 
utes before turning into a greased pan or pudding dish. Cover 
until it has risen well, uncover and brown. It will take half 
an hour to bake in a good oven. Send to the table in the dish 
in which it was baked and eat before it falls. Hold the knife 
upright in cutting corn bread. It should be very soft. 



SPOON PONE. 

Take one cup of, left-over grits (that boiled with, milk is 
preferable), one cup of corn meal, four eggs, one piece of 
butter the size of an egg, one tablespoonful of sugar, salt to 
taste, and three teaspoonfuls of baking powder. Mix and put 
in baking dish. Bake in moderate oven until top is a light 
brown, and serve from same dish with silver spoon. 

— Miss Anne B. Shaw. 

SPOON BREAD. 

Pour eggs beaten separately, one cup cooked hominy grits.. 
four tablespoonfuls of corn meal, one pint of milk, one tea- 
spoonful of sugar, one teaspoonful of salt, one teaspoonful of 
baking powder, one tablespoonful of butter. Bake in a pan 
until throughly done — about half an hour, sometimes longer. 
Cut out with a spoon. Eat hot, with plenty of butter and 
maple syrup. 

SALLY LUNN No. 1. 

Two quarts of flour, .four eggs, one-half teacupful of butter, 
one cup of milk, one cup of warm water, one-half cake of yeast 
dissolved in three tablespoonfuls of warm water, one teaspoon- 
ful of salt, one-half teaspoonful of soda, two tablespoonfuls of 
sugar; put the butter in the milk and warm it, then mix all 
together, and put in buttered pans to rise; let it stand six 
hours. Bake in a slow oven. 

SALLY LUNN No. 2. 

One quart flour, one-half cup butter, three tablespoonfuls 
sugar, three eggs, one pint milk, two teaspoonfuls cream tartar, 
one of soda and a little salt. Sift cream of tartar, sugar and 
salt with flour, add well beaten eggs, melted butter and one 
cup milk; dissolve soda in remaining cup and mix well to- 
gether. Bake in well greased cake-pan. 

QUICK SALLY LUNN. 

Beat the yolks of two eggs, two tablespoonfuls of sugar and 
one-half cup butter together until light; add one cup of milk 
and three cups sifted flour. Beat smooth, then add whites of 
eggs beaten to a stiff froth, and two teaspoonfuls of yeast 
powders. Bake in an ordinary cake-pan. 



62 



RISEN SALLY LUNN. 

Beat up very light two or three eggs, then add two table- 
spoonfuls sugar, a heaping tablespoonful butter and a gill of 
good yeast. Sift in one quart flour, and mix with enough 
sv/eetmilk to make a moderately stiff batter; beat well and set 
to rise. Next morning add a good pinch of soda and pour into 
a well greased cake-pan and let rise about half an hour before 
baking. 

MUFFINS No. 1. 

Three eggs, one tablespoonful of sugar, one teaspoonful of 
salt, one teacup of sweetmilk, one tablespoonful of melted 
butter, one pint of flour, and two heaping teaspoonfuls of 
Royal baking powder. Beat yolks of eggs with sugar, add salt 
and melted butter, then milk and flour. Add whites of eggs 
well beaten, and lastly, sift the baking powder and fold lightly 
in. Bake immediately. — Mrs. Fannie Holt Thomas. 

MUFFINS No. 2. 

To one pint milk add well beaten yolks of two eggs and two 
tablespoonfuls (scant) melted butter; sift together three cups 
flour, salt, and two teaspoonfuls yeast powders; add this to 
milk and yolks of eggs, and stir in the whites after beating 
tnem to a stiff froth. 

FLOUR MUFFINS. 

One egg, one tablespoonful of butter, one tablespoonful of 
sugar, one-half teaspoonful of salt, one cup of sweetmilk, one 
cup of flour, three teaspoonfuls of baking powder. Beat butter, 
sugar, salt and yolk of egg until very light. Add milk, then 
flour, and beat well. Then add white of egg beaten stiff, and 
baking powder. Cook immediately in hot, well greased gem 
irons. — Mrs. Lula Johnson Comer. 

QUICK MUFFINS. 

One pint flour, two eggs, one cup of milk, one light tea- 
spoonful of salt, a little melted lard put in batter. Beat yolks 
and whites separately; add milk to yolks, then put in flour, 
salt and melted lard, lastly stir in the well beaten whites. 
When ready to cook add one and one-half teaspoonfuls of yeast 
pcwder. Have muffin cups well heated and well greased. 



63 



MUFFINS OR PUFFS. 

One pint of flour, one and one-half pints of milk, three eggs, 
one tablespoonful of melted butter, salt. Beat the eggs sep- 
arately. Stir in whites last. Bake in muffin rings in a very 
hot oven. — Mrs. Henrietta Nisbet King. 

PUFFS. 

Mix together three beaten eggs, a quart of milk, a pinch of 
salt and a scant quart of flour. (This will make thirty-six 
puffs.) Beat all together until the batter is free from lumps. 
Have the puff pans hissing hot while you grease them. Half 
fill with batter, bake for about fifteen minutes, until a light 
brown, in a very hot oven. The pan must be of iron. Nothing 
else holds enough heat to raise the puffs properly. They will 
swell up to three times their original size. 

POP-OVER MUFFINS. 

One pint of sour cream, one large pint of flour, three eggs, 
beaten separately, one small teaspoonful of soda dissolved in 
the sour cream, and a pinch of salt. Bake in muffin pans in 
a quick oven. 

POP-OVERS. 

Beat two eggs well; mix carefully two cups flour, half tea- 
spoon of salt and two cups of milk mixed with eggs. Pour 
into hot greased irons and bake in rather hot oven half an 
hour or more, according to size. Serve promptly. 

— Mrs. Annie Pate Steele. 

VICTORIA MUFFINS. 

.Cream two tablespoonfuls of Plantene, add gradually one 
cup of sugar, then add two well beaten eggs, a little lemon 
extract. Sift in three cups of flour, with three teaspoonfuls 
baking powder, mix well together. Bake in hot greased gem 
pans thirty minutes. 

NEW ENGLISH MUFFINS. 

Sift together two cups of flour, two teaspoons baking powder 
and a little salt. Mix in one tablespoon of butter and make 
into a soft dough with milk. Have muffin rings buttered and 
place on hot buttered griddle. Pour the batter into them and 
cook slowly, browning each side. 



64 



TEA-BREAD MUFFINS. 

One tablespoonful of butter, two or three tablespoonfuls of 
sugar, according to taste, two eggs beaten well and separately, 
two cups of flour, one cup of sweetmilk, two heaping teaspoon- 
f uls of baking powder, also a pinch of salt. Bake in gem pans 
and serve hot. Splendid. 

■ — Mrs. Carrilu Richards Rowell. 

CORN MUFFINS. 

Scald one pint corn meal with boiling water. Beat smooth; 
add one teaspoonful salt, one tablespoonful butter. When 
cool add one pint milk and four eggs, whites beaten separately. 
Bake in buttered rings. 

CORN MUFFINS. 

Beat together thoroughly two tablespoonfuls of melted but- 
ter, one teaspoonful of sugar, half a teaspoonful of salt, and 
one egg. Add one and one-fourth cups of milk, one cup of 
corn meal, one cup of flour and two teaspoonfuls of baking 
powder. Pour in gem pans and put into a hot oven; after two 
or three minutes turn down the flame a little, so that the heat 
will be moderate. Bake twenty-five minutes. 

AUNT CHLOE'S MUFFINS. 

One quart sifted flour, one quart buttermilk, two table- 
spoonfuls corn meal, one teaspoonful of soda and one of salt 
sifted three times with the meal and flour, two eggs well 
beaten, one tablespoonful of sugar. Beat the eggs, then add 
the sugar, then the milk; add the flour, soda and salt mixture, 
beat hard one minute and bake immediately in muffin rings or on a 
hot griddle. 

BUCKWHEAT CAKES No. 1. 

One quart of buckwheat, a half pint of corn meal, one tea- 
spoonful of salt, four tablespoonfuls of yeast, or a half cake of 
compressed yeast; mix with warm water until it is the consist- 
ency of muffin batter. Beat it well and set in a warm place 
to rise over night. If the batter is sour in the morning, dis- 
solve a small teaspoonful of soda in warm water, and stir in 
the batter. Bake on a hot griddle. 



65 



BUCKWHEAT CAKES No. 2. 

Buckwheat mixed with yeast is very unwholesome and indi- 
gestible. The self-rising buckwheat makes light, digestible 
cakes. Mix it (with cold water and sweetmilk mixed) to a 
thin batter, and bake immediately on a hot griddle. 

FLANNEL CAKES No. 1. 

One pint of flour, one-half pint meal, one small teacupful 
yeast, two eggs, sugar and salt to taste, milk enough to make 
batter run off spoon. Set to rise over night. 

FLANNEL CAKES No. 2. 

Two scant pints of flour sifted in a bowl; make a hole in 
the center and pour in one pint of milk gradually, stirring the 
flour with it, that you may avoid a lumpy batter, then add the 
well beaten yolks of two eggs, three tablespoonfuls of yeast, 
a pinch of salt, and one tablespoonful of butter. Beat all to- 
gether long and hard, then add the whites of two eggs beaten 
to a stiff froth; mix well but do not beat. Set it to rise over 
night. The griddle should be hot and well greased to bake 
these cakes. 

WAFFLES No. 1. 

Two pints of sour cream, three pints of flour, one table- 
spoonful of lard, one tablespoonful of soda, and three eggs; 
stir the soda in the cream, then the well beaten yolks, and 
gradually add the flour and well beaten whites and a saltspoon 
of salt. If buttermilk is used instead of cream, use two and 
a half tablespoonfuls of lard. 

WAFFLES No. 2. 

One and one-half pints of flour, one-half pint of meal, lard 
the size of an egg, sweetmilk enough for thin, watery batter, 
salt to taste, three even teaspoonfuls of baking powder put in 
just before you are ready to bake. Cook in very hot irons. 

— Mrs. Bessie Reed Napier. 

WAFFLES No. 3. 

Beat the yolks of two eggs until very light, add to them one 
pint milk or milk and water mixed, three cups flour, and one 
tablespoonful of shortening, salt, and two teaspoonfuls of yeast 



66 



powders. Now stir in carefully whites of eggs beaten to a stiff 
froth. Bake in very hot waffle irons. 

DELICIOUS RICE WAFFLES. 

Beat the yolks of two eggs until light; add to them one 
cup of boiled rice, two cups of milk, one teaspoonful salt, two 
tablespoonfuls melted butter, two cups flour, two heaping tea- 
spoonfuls yeast powders; stir in carefully the well beaten 
whites of eggs. 

A THREE-DOLLAR RECIPE FOR WAFFLES. 

One quart thick sweet cream, one pint sweetmilk, one quart 
flour ( sifted), one-half teaspoonful baking powder, one-fourth 
teaspoonful salt, one teaspoonful sugar, six eggs, whites and 
yolks beaten separately. Throw together milk, sugar and salt. 
Beat yolks of eggs and add cream and well-whisked whites 
(stiff). Beat well and add milk, etc. Mix the baking powder 
through the flour before stirring all together. The mixture 
should be a thick batter. Bake in well-buttered, hot waffle 
irons. 

WAFERS. 

One pint of milk, one pint of flour, one heaping tablespoon- 
ful of butter, one teaspoonful of yeast powder, salt to taste. 
Make batter the consistency of cream. Grease irons well be- 
fore using. — Miss Martha Rogers. 

SAVEET AFTER DINNER WAFERS. 

One pint milk, one pint flour, one heaping tablespoonful of 
butter, one teaspoonful yeast powder, coffee cup of sugar. 
Make the batter the consistency of cream, grease the irons well 
before using. 

DIET WAFERS. 

Ingredients: Two tablespoonfuls of corn meal, one table- 
spoonful of flour, lard the size of a walnut, scant half tea- 
spoonful of salt, milk to make a stiff batter. Drop a small 
piece of the batter in well greased irons over a clear fire, turn- 
ing the irons once; in a few minutes it will bake a light brown. 
Do not roll the wafers. 

The same ingredients, substituting all flour for corn meal 



67 



and milk sufficient to make a thin batter, baked quickly with- 
out browning will make crisp wheaten wafers. 

— Mrs. Ellen Washington Bellamy. 

ROSETTE AVAFERS. 

Two eggs, one teaspoonful of sugar, one-fourth teaspoonful 
of salt, one cup of milk, one cup of flour (a little more, if 
rccessary). Beat slightly the eggs with sugar and salt. Add 
milk and flour, and beat until smooth. This will make forty 
rosettes. Screw handle into one of the rosette irons and dip 
iron into hot lard before dipping in batter, not letting batter 
come over the top of the iron. Return to the hot lard, thor- 
oughly covering the iron with same for at least twenty seconds, 
but not over thirty-five seconds. Remove from iron with clean 
cloth and sprinkle with powdered sugar while hot. 

— Mrs. Eugenia Rogers Ellis. 

ZEPHYR AVAFERS. 

One cup of flour, one cup of milk, one teaspoonful of butter, 
one-half teaspoonful of salt. Heat the iron, put in small quan- 
tity of butter and cook in bed of coals. 

— Mrs. Henrietta Nisbet King. 

CHEESE ROUL. 

Make a regular biscuit dough and prepare to cut, then put 
a thick layer of grated cheese over the dough. Then roll as 
you would a jelly roll, cut any size with a sharp knife, and 
bake. A little red pepper in the cheese will improve the roll. 

— Miss Wynnie May Hill. 

CHEESE STRAWS. 

One-half pound sifted flour, run for a second into the stove 
at a temperate heat to dry it; one-fourth pound grated cheese, 
one-fourth pound butter, whites of two eggs, cayenne pepper 
and a little mustard to taste, teaspoonful of salt. Knead but- 
ter and flour together well, and then add cheese; knead again. 
Add other things and a little water if the dough is too stiff. 
Roll out and cut any shape. — Mrs. DuPont Guerry. 

TOAST. 

There is nothing so simple to make as a piece of toast, and 
yet few cooks make it so that it is digestible or palatable. 



68 



Cut the bread in even slices, one-fourth of inch thick, and trim 
off the crust edges. The object of toasting bread is to extract 
all of the moisture. In the first place, the bread must not be 
too fresh; in the second place, it must be thoroughly warmed 
before attempting to toast it. The easiest way to toast it, is 
to lay the slices in a biscuit pan and set it in the coolest part 
of a moderate oven until the bread is warm, then move it to 
the hottest part until it is a delicate brown. Serve, as soon as 
made, in the folds of a napkin, and let each person butter it 
to suit himself. Milk toast is made by laying the slices of 
toast in a deep dish and pouring over them boiling milk, sea- 
soned with butter and salt. Serve at once. Dip toast is pre- 
pared by simply dipping each piece in hot water and pouring 
a little melted butter over them. Anchovy toast is made by 
spreading anchovy paste on dry buttered toast; put a poached 
egg on each slice of toast. Anchovy paste can be bought of all 
first-class grocers. 

NICE MILK TOAST. 

First toast carefully on both sides what bread is required, 
ai)d place it where it will keep warm. Then put a small piece 
of butter in the spider and melt, but do not burn it. Now turn 
in cold milk sufficient for the bread, reserving a little, into 
which put flour enough to thicken, beating or mashing out 
with a spoon every tiny lump of flour. As soon as the milk in 
the spider begins to simmer turn in very slowly the milk and 
flour, stirring all the while. Continue to stir for five minutes 
or longer till the gravy is very smooth, The fire must be only 
moderate. Now take off the spider and place it on the back 
o f the range and season the gravy carefully. Put in a piece 
of butter about as large as a cracker. If this does not season 
sufficiently, put in what salt is needed and stir until the butter 
is dissolved. Now dip the pieces of toasted bread in the gravy 
and place in a deep dish, turning what gravy remains over the 
whole. Place the toast (covered) in the oven for about three 
minutes, then serve. 

COFFEE BREAD. 

One-half yeast cake, dissolved in one pint of water. Stir 
tbis into three pints of flour, one cup of brown sugar, two eggs, 
two tablespoonfuls of Plantene and one teaspoonful of salt. 



69 



When well risen, stir in one cup of seeded raisins, and knead 
with flour sufficient to form a firm loaf or two small ones. Let 
rise again and bake a soft brown. 

— Mrs. Mildred Cox Cannon. 

NUT LOAF. 

One cup of nut meats, one cup of bread-crumbs, one egg, a 
cream sauce made of two cupfuls of milk, thickened with three 
tablespoonfuls of flour rubbed till smooth with one tablespoon- 
ful of butter; add one-half teaspoonful of salt, and a little 
pepper. Cut the nut meats up coarsely and mix with the bread- 
crumbs; stir the egg into this, then add the thickened milk, 
make into a loaf, and bake until brown. This recipe is suffi- 
cient for six people, and while it is not suggested as a substi- 
tute for roast beef for all the time, it is sufficiently wholesome 
and rich to occasionally prove a delightful change. 

FRITTERS. 

These are the best of fritters and require care in the making. 
One quart of boiling water, one quart of flour; beat them to- 
gether and set away to cool. Add a little salt and six eggs, 
beaten separately, and fry in hot lard. 

DELICIOUS PLAIN FRITTERS. 

Add one-half teaspoonful salt to one and one-half cups v of 
flour, and sift into a bowl; beat yolks of two eggs slightly; add 
gradually one-half cup of cold water, and beat briskly until 
light and foamy; add liquid very slowly, stirring constantly. 
Beat until perfectly smooth, then mix in carefully one and one- 
half teaspoonfuls good yeast powder, the whites of eggs beaten 
to a froth. Fry in smoking hot fat a few minutes until a rich 
brown; drain and dust with sugar. 

BELL FRITTERS. 

Boil a piece of butter the size of an egg in a pint of water; 
pour it gradually over one pint of sifted flour; beat until 
smooth; set to cool. When cool add, one at a time, five eggs 
beaten very hard; lastly, add the whites, which must be beaten 
to a stiff froth. Drop spoonful at a time in boiling lard. Serve 
with butter and sugar sauce. 



70 



MEATS 

PREPARING WILD DUCK. 

If the ducks are plump and young, they will be much nicer 
roasted. 

By no means skin them, as do so many, as by that method 
the best part of the bird is lost. 

It is by no means an easy task to singe them in the ordinary 
way so that all the down be removed. 

A simple way is to rub them all over with alcohol, then hold 
them over a tiny blaze. In a few moments the fuzz has burned 
off, and the rest can be removed by rubbing with an old, clean 
towel. 

Wash thoroughly with soda water inside. It is even thought 
best by many old housekeepers to boil a duck in soda water 
for ten minutes before stuffing, then rinse with clear water 
and wipe dry. 

Onion dressing is usually liked in stuffing duck, but where 
i:. is not used, a small piece of fat salt pork is chopped fine and 
added. This last is thought to remove the strong taste from 
wild duck. 

Roast in a covered roasting pan, as you would roast beef or 
lamb, basting frequently. If young and tender, an hour or an 
hour and a half will be sufficient. 

If they are to be fried, cut them up as you would a chicken. 
Let cook in warm water for a few moments, to draw out the 
blood. Then cook in soda water for ten minutes. Wash in 
clear water, and return to the kettle, and cook in plenty of 
clear boiling water until two-thirds done. Drain off the water 
and wipe, then fry slowly in plenty of hot butter until tender 
and crisp. 

Make a gravy by pouring into the spider in which they are 
cooked one-half a pint of cream, and letting it come to a boil. 
Pour this over the birds. 

Always serve currant jelly with duck. 

Lettuce, served with lemon juice or a salad dressing, mashed 
cr scalloped potatoes, pickles, bread and butter, and for des- 



71 



sert, sliced oranges, a pineapple fluff, or lemon sherbet, are 
sufficient; and the dinner will leave a much better impression 
than a more elaborate one. 

HOW TO STEW MEATS. 

A good way of preparing meat, but imperfectly understood 
as a general thing, is stewing. 

Stewing consists in cooking meat, etc., in a small quantity 
of liquid, at a very low rate of temperature, so as to extract 
as much nourishment as possible from the meat, which nourish- 
ment, the pan being kept tightly closed during whole process, 
is absorbed in the sauce, and the vegetables, etc., which always 
accompany it in this style of cookery. 

Stewing requires less fuel than other methods, as the meat 
never needs more than to be just brought near (not beyond)' 
boiling point; it needs little attention during the process be- 
yond an occasional skimming; tough meat unfit for roasting 
or boiling is made perfectly tender and palatable by this pro- 
cess, while all the nourishment it contains come to the table 
with it. 

For stewing you add just, and only just, enough water to 
cover the meat, etc., and to prevent any chance of evaporation. 

There are two methods of stewing; in one the meat, etc., is 
partly fried in butter or well clarified dripping, till perfectly 
browned, after which a sufficient quantity of water or second 
stock is poured in, brought to the boil, and then kept at sim- 
mering point till the meat is ready. 

A very little fine dry flour is generally sprinkled on the meat, 
and after frying, before adding the liquid. 

Whether this liquid should be added hot or cold is a moot 
point, but following the teaching of an old French cook, add 
the liquid hot, though not actually "boiling, as the shock of the 
cold liquid hardens the meat. This, however, is a matter of 
personal opinion. The second method of stewing differs some- 
what from this last process. 

For this you do not fry the ingredients, but pack them 
loosely into the pan with sufficient cold water or stock, and let 
it all simmer slowly together till done. 

This method, of which Irish stew is an example, requires a 
long time, say, for one to one and one-half pounds of neck or 



11 



loin of mutton you must allow quite one and a half hours' 
gentle simmering, while if tougher meat, such as gravy beef, 
ere, is used, it will take nearly double. 

AVHAT TO SERVE WITH POULTRY. 

Chicken, roast — Bread sauce and brown gravy or espagnol 
sauce, toasted bacon, brown chestnut sauce. 

Chicken, boiled — Veloute or egg sauce, toasted bacon. 

Chicken, grilled — Tartare sauce, watercress sprinkled with 
a little oil and tarragon vinegar. 

Duck, roast — Sage and onion stuffing, brown gravy, orange 
sauce or salad, green peas. 

Goose, roast — Apple sauce, boiled groats, sage and onion 
stuffing, thick brown gravy. 

Turkey, roast — Stuffed with sausage meat or veal or chest- 
nut stuffing, oyster or cranberry sauce, a puree of chestnuts, 
fried sausages. 

Turkey, boiled — Celery sauce, stuff with sausage meat, gar- 
nish with little bales of herb farce. 

WHAT TO SERVE WITH GAME. 

Grouse, roast — Fried crumbs, brown gravy, bread sauce; 
serve on buttered toast. 

Quail — Watercress, fried crumbs, good gravy; serve on but- 
tered toast. 

Partridge, roast — Poivrade sauce, any nice salad, fried 
crumbs, bread sauce, brown gravy. 

Pheasant, roast — Champagne sauce, brown chestnut sauce, 
fried crumbs, bread sauce. 

Pheasant, boiled — Celery sauce. 

Plover, roast — Good melted butter sauce made acid with 
lemon, watercress and quarters of lemon. 

Woodcock, Snipe and Teal — Fried crumbs, orange salad, 
bigarade sauce, watercress, fried potatoes, port wine sauce; 
serve on buttered toast. 

Hare, jugged — Red currant or cranberry jelly, forcemeat 
balls. 

CROQUETTES. 

Make a cream sauce by rubbing together four tablespoonfuls 
of flour and two tablespoons even full of butter. Thin it with 



a pint of hot milk. Stir over the fire until it thickens and add 
&ny chopped (fine) meat. Shape like a pear and moisten with 
beaten egg and roll in bread-crumbs. Let it cool awhile and 
roll again in egg and crumbs and fry in hot lard. Be sure the 
lard is very hot and do not let them stay in it any longer than 
absolutely necessary for a light brown color. 

SOUSE MEAT OR HEAD CHEESE. 

One small hog's head, five or six pigs' feet, one pepper pod, 
cut fine; one tablespoonful of pulverized sage, salt to taste. 
Wash, scrape and singe the head and feet until clean, then put 
them over the fire in hot water, and cook until the meat falls 
from the bones. Pick this meat into fine bits, and work in 
pepper and sage with the hands; pack in a stone jar and put 
mi a cool place. When cold, hold the jar over hot water for 
a few minutes and the cake will turn out whole. It will slice 
nicely. 

BRESLAU. 

Chop sufficient cooked meat to make one pint, season it with 
a teaspoonful of salt and one-fourth teaspoonful of pepper. 
Take one-half cupful of stock, or hot water if stock is not at 
hand, two tablespoonfuls bread-crumbs and one tablespoonful 
of butter; put these ingredients over the fire; when hot, add to 
i f the meat; take from the fire and stir in carefully two well 
beaten eggs. Put this in greased custard pans or cups, stand 
triem in a baking-pan filled with boiling water, and bake in 
Dioderate oven twenty minutes. Serve with tomato sauce. 

SUMMER SAUSAGES. 

Chop fine enough cold beef to fill a cup; mix with one cup 
bread-crumbs and a teaspoonful of flour; season with a tea- 
spoonful of salt, a few shakes of pepper and a pinch of celery 
salt. Moisten with half a cup of boiling water; make into 
little cakes and fry. 

PICKLED BEEP HEART. 

Pickled beef heart makes a delicious and inexpensive change 
m the ordinary menu. Its preparation is extremely simple, 
too. After the heart has been thoroughly boiled in water, pour 



74 



spiced boiling vinegar over it, and set away to cool. Later 
sUce thin, and serve on a dish garnished with summer savory 
or parsley. 

BAKED CROQUETTES. 

Many kinds of croquettes can be baked. This does away 
with the odor from the boiling fat. Mashed potatoes, rice and 
macaroni need only a little beaten egg and the proper season- 
ings. The same is true of meat or fish with rice or crumbs. 
The material ready, shape the croquettes as you please, roll 
twice each in egg and in buttered crumbs. Lay on the bottom 
of a buttered pan about an inch apart, and bake in a hot oven 
not more than ten minutes. 

TRIPE STEW. 

Wash the tripe well, about one pound of it, cut into strips, 
put it in the small kettle, barely cover with cold water and 
heat slowly. When boiling put it in the big kettle and then 
in the cooker and let cook five or six hours or more, if con- 
venient. When the tripe is done, put it upon a hot dish and 
add to one tablespoonful of butter and two of flour, cooked 
together, one cup of the liquid, one-half cup of tomatoes, one 
slice of onion, one-half teaspoonful of salt, and one-fourth tea- 
spoonful of paprika; strain over the hot tripe. One tablespoon- 
ful of parsley and the same amount of cooked red or green 
peppers, minced fine, may be put over the tripe as an accept- 
able garnish. 

MOCK TERRAPIN. 

Half pound of calf's liver fried a nice brown and cut in small 
dice-shaped pieces. When cold, three hard-boiled eggs, also 
cut into small pieces; one saltspoonful of dry mustard, one 
tablespoonful of butter, salt and pepper to taste. Put butter 
in frying-pan; when hot, stir all together; dredge well with 
flour; add a small cup of hot water, and when hot through, 
serve on thin slices of buttered toast. 

TO FRY LIVER. 

Cut into slices one-half inch thick, put them into a pan, pour 
boiling water over them, and let them stand just a moment, 
take them from the water and dredge them with flour. Pry 



75 



thm slices of bacon, put them on a dish and fry the liver in 
the same fat. Serve them together. 

IiIVER CHEESE. 

Soak a lamb's liver and heart in cold water until the blood 
is disgorged. Wash thoroughly; place in a deep stew-pan with 
a calf's tongue (or three lambs' tongues) and a half pound of 
fresh, lean pork. Tie up loosely in a thin bit of muslin five 
cloves, six allspice berries and a half bay leaf. Add this to the 
meat with a scant teaspoonful of salt and a dash of cayenne. 
Pour over barely enough boiling water to cover and simmer 
gently for four hours. Discard the tubes, all the fat and gristle 
and put the meat through the food chopper. Add more salt 
and pepper to taste and just enough pot liquor to moisten. 
Pack in a greased, straight sided pan, cover with a plate and 
small weight and let stand in a cold place for twenty-four. 
hours. Slice for lunch or supper. 

TO BOIIi A HAM. 

Cut off the knuckle-bone (or hock), scrape it and wash it 
clean in warm water. Never put anything to cook in 
cold water, unless you w'ish to extract all of the juice 
and substance. If ham needs soaking before it is fried, 
always pour hot water (not boiling) over it. Of course 
it is best to use ham that does not require soaking, for the 
water extracts more or less of the juice. Put the ham in a pot 
and cover it with warm water, set it on the back of the stove 
and boil slowly, fast boiling makes it tough. Do not boil any 
kind of meat rapidly. Add a half teacup of vinegar; the vine- 
gar hardens the water so that it does not extract so much of 
the juice of the ham. Keep the pot well covered and all of the 
impurities skimmed off as they rise to the top. If the ham is 
very salty after it has boiled an hour, pour off the water and 
refill the pot with boiling water. A ham weighing twelve 
pounds will require four hours to cook it thoroughly. When 
it is done, remove the pot from the fire and allow the ham to 
remain in the water until it is nearly cold, then peel off the 
skin, trim off all surplus fat and unsightly spots. Rub good 
brown sugar over the top, dip your thumb into black pepper, 
then make spots over the top with it at equal distances. Set 
iv the oven until the sugar melts and it is slightly brown. 



76 



HAM. 

Get a country-cured ham if possible and soak over night. 
Next morning put it in a boiler with enough cold water to cover 
it, add one pint of vinegar, one and one-half pints of brown 
sugar, and one dozen cloves. Let the ham simmer three hours 
then place in a shallow ]ian, skin side up, with some of the 
liquor in which it has bevm boiled, and let it bake two hours. 
When done, remove the skin. Then make a dressing of one 
egg well beaten, two teaspoonfuls of sugar, one of dry mus- 
tard, one-half teaspoonful of celery seed. Spread this over the 
top of the ham, then sprinkle with fine bread-crumbs and re- 
turn to the stove, let brown and put pepper on in spots about 
the size of a half dollar. 

If a ham be plunged from boiling water at once into ice 
water, the fat will harden white and firm, giving the meat a 
fine color. 

BROILED HAM. 

Cut the ham in very thin slices, put them in water a little 
while before cooking them; heat your skillet or gridiron hot. 
Cook until thoroughly hot and slightly browned. 

TO PRY HAM. 

The ham should be cut into thin slices one-fourth of an inch 
tnick, lay them in a hot skillet, and cook each side only a few 
minutes. If much more than thoroughly heated, it will be- 
come tough and dry. To make a gravy, stir a little flour into 
the fat, and pour in boiling water, sprinkle a little pepper over 
the ham and in the gravy. 

BAKED HAM. 

Wash the ham and wipe it dry; make a dough of corn meal 
and water, cover the ham with it, put it in the hot oven and 
bake four and half hours, for a ham weighing ten or twelve 
pounds. When done, remove the crust and the skin. The 
flavor is much nicer than boiled ham. 

POMPEY'S HEAD. 

From an old, old cook book: Three pounds of tender beef 
01 mutton, a quarter of a pound of lard, and three onions 



77 



minced fine. Season highly with red and black pepper and 
sage. Grind the meat fine; mix the seasoning with it thor- 
oughly. Form into a large ball. Make a circular hole half 
through the center of the ball; dredge with flour; put in a pan 
to bake. Baste well with butter; sprinkle again with flour. 
Continue to baste till done. Serve on flat dish; garnish with 
parsley. 

MOSAIC. 

One pint of cold beefsteak or roast, six medium-sized Irish 
potatoes, one small onion, one tablespoonful of butter, one 
small cup of hot water; season with salt and pepper, and a 
grate of nutmeg (just a suspicion). Chop the meat, onion and 
potatoes; season, dredge with flour, add the hot water; put 
butter in frying pan, when hot pour in the mixture and let 
cook slowly. When brown stir, and when brown again turn 
out on a hot platter. 

DRY HASH. 

Take cold, fresh meat of any kind that has been cooked, cut 
fine; mix with two boiled Irish potatoes, well mashed, one egg 
and one onion minced fine. Season with salt and pepper. Put 
in dish and bake. 

BREAKFAST STRIP. 

Cut thin and put in spider with water, and let come to a boil. 
Take up and plunge in cold water. Put in dry spider and fry 
ciisp. 

BREAKFAST BACON. 

It should be cut very thin (one-eighth of an inch thick), and 
in strips three or four inches long. It should be fried in a pan 
only long enough to become transparent or thoroughly hot, or 
broiled over coals. It is nice served with liver, steak, game, etc. 

BARBECUED LAMB. 

Take a piece of lamb, put in oven with a little water, use a 
little cayenne pepper, mustard, half cupful vinegar, Worcester- 
shire sauce and salt. Baste the meat well with the sauce. 



78 



ROAST MUTTON. 

Put on in cold water and parboil with red pepper. Take 
out and rub in plenty of lard and dredge with flour. Add salt 
ynd pepper. Put in a roaster and baste constantly. Add more 
flour and make gravy. 

ROAST MUTTON HAM. 

With a sharp knife carefully cut the skin so as to turn back, 
then taking all of the meat out carefully, grind in meat chop- 
per with a few slices of bacon, one onion and one garlic clove; 
then season with red and black pepper, salt, and a little sage 
if preferred. Mix thoroughly, and having removed the bone 
at the joint, stuff all back, pulling the ends of the skin over, 
and sew with coarse thread. Cook as an ordinary roast, bast- 
ing frequently. 

LAMB CHOPS WITH VELVET SAUCE. 

Mince a chicken fine, mix with the same amount of bread- 
ciumbs, season with salt and pepper, and cover one side 'of 
some rolled or plain chops. Put these in a small buttered pan 
and bake in hot oven one-quarter of an hour. The chops 
should not be very thick and the chicken forcemeat should be 
dotted with butter, which will brown the tops without turning 
the chops.- The sauce is very rich, but good. Into one cup of 
chicken stock left over from the previous cooking of the 
chicken, put a- small piece of salt pork — very small — a few 
slices of carrot or onion, salt and pepper, and one teaspoonful 
of sugar, add enough hot water to keep the one cup full. As 
the fat rises, skim it off. Now add one tablespoonful of flour, 
dissolved in a very little cold milk or cream, add to the sauce, 
boil slightly for a few moments until the flour is thoroughly 
cooked, strain and serve. The pork makes the sauce smooth 
and rich. 

LAMB CHOPS AU JULIENNE. 

Trim the chops well, having them "Frenched," which means 
that the bone is left bare to be "frilled." Dust the chops on 
each side — they should be about an inch thick — with salt and 
pepper, roll them in egg and then in crumbs and 'fry in deep 
fat five minutes. Cool the fat after the chops are in that they 
may cook thoroughly and yet not be too brown. Prepare a 






brown sauce made with highly seasoned stock, add to one cup 
of this sauce one-half cup of tomato liquor or juice from 
a can of tomatoes, all of the spring vegetables in small quan- 
tities — green peas, shredded string beans and shredded carrot 
— all shredded exceedingly fine. This makes a delicious sum- 
mer piece de resistance for a luncheon or home dinner. The 
sauce should be rather thin. 

BRAISED BREAST OP LAMB. 

Remove the bones from the breast — weighing three or four 
pounds — using a sharp-pointed knife. Wipe with a damp 
cloth, then sprinkle with salt and pepper, roll up tightly and 
bind with twine or a strip of muslin. In the bottom of the 
braising pan put one tablespoonful each of chopped onion and 
turnip, two tablespoonfuls of chopped carrots, a half teaspoon- 
ful of salt, a dash of cayenne (or other pepper, if preferred), 
and a tablespoonful of butter or dripping. Stand on the fire 
and stir occasionally until the vegetables begin to brown, then 
lay in the meat dredged with a little flour, add a half pint of 
boiling water, cover closely and cook in a moderate oven for 
three hours. Before serving, thicken and strain the gravy. 

— Table Talk. 

MUTTON CHOPS. 

Roll them in a little melted butter, season with pepper and 
salt, and broil them. Make a mound of boiled mashed pota- 
toes in the center of a dish, lay the chops in it with the larger 
ends on the dish and the small ends on the potato mound. 
The chops help to season the potatoes and it makes a pretty 
dish. Chops are also nice served with tomato sauce. 

CHIPPED BEEP. 

Put into a sauce-pan one gill of milk, and teaspoonful of 
butter. When the butter melts add as much as desired of 
chipped beef shredded into tiny bits. Add to this one beaten 
egg, a sprinkling of black pepper. Stir with a fork about two 
minutes, spread on toast and serve. 

SAUCE POR STEWED BEEF. 

Rub a level tablespoonful of flour with one ol butter until 
smooth; then stir it into a cup of the beef broth and stir ana 



cook a few minutes, season with salt, pepper, a teaspoonful of 
made mustard and tablespoonful cf catsup. Let get very hot 
and pour around the beef. 

CORNED BEEF. 

If the beef is very salty it will need soaking several hours, 
perhaps over night. It is then placed with one or two bay 
leaves in a deep earthen dish used for baking beans. Boiling 
water is poured over till the meat is covered by an inch of 
water. Cover with a plate, place it in the coolest part of the 
oven after the noon meal and let it remain all night. If a fire 
is kept all night the meat may be put in the oven late in the 
afternoon. In the morning it will be ready for the press. This 
method has many advantages. It disposes of the odor of boil- 
ing corned beef; the meat is unusually well flavored and can 
be used in many ways as if it were fresh beef. The fat on the 
cold pot liquor furnishes very good shortening for ginger- 
bread. 

CREAMED CORNED BEEF. 

As a luncheon dish, dice enough of the cold corned beef to 
measure a heaping pint. Make one cupful of white sauce, add 
a tablespoonful of minced celery and keep hot at the side of 
the fire for ten minutes before serving. 

FILLET OF BEEF. 

The fillet is the underside of a loin of beef. It is best to 
have your butcher dress the fillet, as an inexperienced hand 
is apt to leave the top all furrowed by hollows. Lard the top 
with thin strips of pork; put it into a small baking pan with 
a few pieces of chopped pork and beef suet, and a little boiling 
water; sprinkle salt and pepper over it. Three pounds are 
quite sufficient for ten or twelve persons. Put it in a very hot 
o v en one-half hour before dinner is served. Baste it very often. 

TO MAKE THE SxlUCE. 

Boil a few scraps of bones and meat in a pint of water, strain 
it and put one-half pint in a stew-pan; add part of the juice 
from a can of mushrooms; thicken it with a little butter and 
flour mixed; add pepper, salt and a few drops of lemon juice, 
then add the mushrooms; let them simmer a minute and pour 



81 



the sauce over the fillet of beef and serve. This is a nice dish 
to serve for a dinner party. 

SPICED BEEF, FRENCH STYLE. 

Get a perfectly round piece of beef, such as round steak is 
cut from, with the bone in it, four or five inches thick, the 
thicker the better. Take white bacon meat, the fat part, and 
cut in long strips. Roll the bacon in spices of all kinds, 
pepper and salt. Take up as much as meat will allow, for it 
must be highly seasoned. Cut holes through the beef and into 
each hole put a piece of this spiced bacon. Rub seasoning left 
into the beef. Let it soak in vinegar enough to cover it, or 
better still, wine for a day or two. Then bake as you would 
a roast. Pour the wine or vinegar it has soaked in over it and 
baste constantly. In serving, slice across the grain. The wine 
or vinegar left is nice for gravy to put on slices when serving, 
as flavor is fine. — Mrs. W. B. Paullin. 

ROAST BEEF. 

Put on in a pot half filled with water. Constantly turn and 
let brown. When sufficiently tender, dredge. Dredge with flour and 
chopped onions, salt and pepper. Remove when done and 
make gravy by adding flour, and if not sufficient juice, add a 
little water. Season to taste. 

YORKSHIRE PUDDING. 

The recipes usually seen produce a soggy mass, very differ- 
ent from the "broad-acred" shire's product. Try this from a 
genuine Yorkshire woman: Beat thoroughly two eggs, yolks 
and whites together, six tablespoonfuls flour, salt to season, 
and milk until the whole is the consistency of thick cream. 
Pour into a roasting pan and bake in the drippings from the 
roast, or heat to the boiling point one tablespoonful of lard 
or drippings, and bake in this twenty minutes. It is truly de- 
licious with the accompaniment of roast beef and brown gravy. 

TENDERLOIN ROAST. 

Skin meat, season with pepper and salt, let butter and a 
little bacon get hot, put in a small piece of rye-bread crust, 
onion, carrot, celery, and brown the roast on both sides; pour 



fac off, add some stock and by and by a cupful of sour cream. 
One-quarter of an hour before serving, add two tablespoonfuls 
ot Maderia and a little champagne. 

POT BOAST. 

Take a piece of back-roast or shoulder-clod, season with 
salt, pepper, ginger, celery, onion, and tomato. Put on back 
of stove, and cook slowly until done. 

BROILED STEAK No. 1. 

Select thick, fat steak, trim the edges and remove bone if 
large. Skewer into shape, have broiler very hot and sear the 
surface of the meat quickly. Finish broiling more slowly, 
allowing eight to ten minutes for steak an inch thick. Place 
en warm platter, pour over part of fat, season, garnish and 
serve. 

BROWN MUSHROOM SAUCE. 

Melt two tablespoonfuls of butter in frying-pan and add one 
or two tablespoonfuls of minced onion, and cook slowly ten 
minutes. Add one pint mushrooms, peeled and cut in small 
pieces, and cook ten minutes. Then add two tablespoonfuls 
of flour and brown it lightly. Pour in one and one-half cups 
stock or water (or liquor from can, if canned mushrooms are 
used), and when smooth season well with salt and pepper. A 
good color may be given to the sauce by adding a few drops 
of Kitchen Bouquet, which improves both taste and appearance 
of sauces and soups. 

BROILED STEAK No. 2. 

The porterhouse and sirloin are the best steaks. They 
should be cut from three-fourths to one and one-fourth inches 
thick; a thin steak cannot be cooked so as to have juice. 
Beat it just a little, some think it should not be beaten, 
Set a skillet on the stove and let it get very hot; set the meat 
dish and cover on the apron, or hot water reservoir of the 
stove, to warm. If your dish has not a cover use the cover of 
the soup tureen. Grease the skillet just enough to keep the 
meat from sticking. Have a fork in your right hand, lay the 
steak in with your left hand, and just as soon as it touches the 
skillet turn it, continue to do so four or five times. This 



process seals the outside and prevents the juice from escaping; 
always put the fork in the extreme outer edge. Stand by the 
siove, turning the steak frequently until it is done. A steak 
three-fourths of an inch thick will cook in fifteen minutes. 
When done lay it on a dish, pour two or three tablespoonfuls 
of hot water in the skillet, shake it and pour it over the meat, 
or lay a bit of butter over it, or serve with mushroom or to- 
mato sauce. Put the cover over it; send to the table imme- 
diately and serve on warm plates. The steak should be well 
seasoned with salt and pepper after it is cooked. 

BROILED STEAK No. 3. 

Lay the gridiron on the stove "to get hot while you are pre- 
paring the steak. Draw out the coals, making a nice bed of 
them, lay the gridiron over them, grease the bars with a little 
,Iurd or beef suet, being careful not to let it drip on the coals. 
Lay on the steak and turn it four or five times very quickly, 
then proceed as in No. 2. If you burn coal, it is very con- 
venient to have a charcoal stove for broiling and ironing. 

ROUND STEAK BROILED. 

Buy a round steak the day before you wish to serve it. Lay 
the steak in a deep plate and pour over it two-thirds of a cup 
of salad oil to which has been added one tablespoonful of 
vinegar. Be sure the oil and vinegar are well .blended by 
beating. Put the steak in the coldest part of the refrigerator. 
Turn it several times during the next twenty-four hours. 
When you are ready to use it, scrape off carefully all the oil, 
wipe the steak and broil it over a clear hot fire. This steak 
will be found to be as tender and delicious as a much more 
expensive cut. 

BEEFSTEAK WITH PEPPERS. 

Beefsteak as a dinner course is delicious served with broiled 
green peppers. Half a dozen young green peppers should be 
cut into quarters, and the seeds removed. Broil over a very 
hot fire until the edges curl. Put a tiny bit of butter and a 
dash of salt on each piece, and serve on the steak. 



84 



BEEFSTEAK ROAST. 

This is a good dinner meat for warm weather when one has 
hut little desire for left-overs. Have a short club steak cut 
three or four inches thick, according to size of family. Sear 
i! all over, quickly, in a very hot spider, in just enough butter 
to prevent its sticking, then put it in a small dripping pan and 
spread with bacon fat or any good dripping, dust with salt and 
pepper and bake in very hot oven just half an hour. Add one 
tnblespoonful of flour to gravy in pan, let brown and then add 
one cup of boiling water; when boiling add one-half cup of 
currant jelly, strain and serve very hot. If preferred, two 
tnblespoonfuls of horseradish may be used instead of the jelly 
and the result be quite as good. Or the beef may be served 
with its own juice, which should run plenteously when cut. 

STEAK FLORENTINE. 

Select a good cut of sirloin, wipe and trim as usual. In a 
frying-pan slowly try out four or five slices of fat salt pork 
until the pork is crisp and brown. Skim out the pieces and 
put aside. Add to the hot fat six onions quartered and sliced, 
and cook very slowly for half an hour, by which time they 
should be quite tender and a deep yellow, but not really brown. 
Add one cupful and a half of thin strained tomato, season well 
with red pepper, also salt to taste, cover and simmer thirty 
minutes longer. Broil the steak as usual. Spread a thin layer 
of onions on a hot platter, on this arrange the steak. Sprinkle 
with the remainder of the onions, cover closely for three min- 
utes, then send to the table. 

FRIED BRAINS. 

Scald; season with salt and pepper; put in hot butter. When 
nearly done, break into a vessel six eggs and turn into the 
frying-pan with the brains. Cook a few minutes, stirring all 
the time. 

SWEETBREADS AND HOW TO PREPARE THEM. 

Sweetbreads are the animal food par excellence for hot 
weather. The veal sweetbreads are the best. They lie along 
Hie back of the throat in the calf, and are delicate and deli- 
cious. The pancreas, or, as it is called, the stomach or heart 



85 



sweetbread, is sometimes sold by butchers for tbe throat sweet- 
breads. It is easy to distinguish the difference, for the former 
is larger and has much coarser veins. It is also less digestible. 

TO PREPARE. 

Sweetbreads soon spoil, and should be attended to as soon as 
received. Place in slightly salted cold water for a couple of 
hours, changing the water two or three times; remove pipes 
and membrane and plunge in boiling salted water to which 
has been added a tablespoonful of lemon juice or vinegar. 
Simmer until tender. When very fresh, twenty minutes is 
generally long enough, but more often they require cooking 
from three-quarters of an hour to an hour. Place in ice water 
to firm. Always cut sweetbreads with a silver knife. 

SWEETBREADS IN MINT JELLY. I 

One can hardly fail to grow hungry, regardless of tempera- 
ture, at the sight of this green and white symphony. For the 
jelly, wash, dry and bruise two bunches of fresh mint; pour 
ever it two and one-half cupfuls of boiling water; add one 
cupful of sugar; steep five to ten minutes; strain. Take two 
cupfuls of the mint-water, the juice of two lemons, and dis- 
solved gelatine to stiffen, the proportions being one rounding 
tablespoonful of gelatine to two cupfuls of liquid; strain again. 
When beginning to set, stir in the sweetbreads cut in cubes, 
pour into a large mold, or individual ones, as preferred, and 
serve with a mayonnaise or cooked dressing. 

The mint jelly is nice to serve with cold lamb, and left-over 
lamb may be molded in it with good results. 

SWEETBREAD PATTIES. 

Obtain pastry-shells from the baker, heat in the oven and 
fill with hot creamed sweetbreads, to which a few mushrooms 
have been added. The sauce is particularly good if cream is 
used instead of milk. 

SWEETBREADS BAKED. 

Take four sweetbreads, trim them and parboil them, then 
lay them in a pan of cold water until they are cold. Dry them 
in a cloth and lay them in a pan; rub them over with a well 



86 



beaten egg and sprinkle with bread-crumbs; melt butter in a 
sauce-pan, skim off the froth and pour it over the sweet- 
breads. Bake one-half hour and serve hot. 

SWEETBREAD CROQUETTES. 

Into a pint of rich boiling milk, stir slowly four tablespoon- 
fuls of flour that has been smoothly mixed into four even table- 
spoonfuls of melted butter, and cook for a few minutes, but 
not allowed to brown. After pouring this slowly into the boil- 
ing milk, stir until smooth and add the seasoning; then add 
a cupful, a large cupful, of minced sweetbreads, a dash of 
cayenne pepper, and a teaspoonful of lemon juice. Mix well, 
set aside to get cold, then shape into croquettes, roll in cracker 
crumbs, then in beaten egg and fry a light brown in boiling 
fat. Serve with tomato sauce. 

This recipe is fine also if liver is substituted for the sweet- 
breads. 

SWEETBREADS AND TOMATO. 

Peel a tomato, bake until tender. Carefully scoop and fill 
vvith creamed sweetbreads. This, with a few crusty rolls and 
a cup of coffee, makes an ideal hot-weather luncheon. 

SWEETBREADS AND GREEN-PEA SAUCE. 

"Slice stewed sweetbreads; dip in eggs and crumbs; set in 
ice chest two hours; fry in deep fat (use olive oil if possible), 
and serve with a green-pea sauce, -made by adding cooked peas 
to a plain white sauce. 



VEAL CUTLETS BREADED. 

Beat the cutlets to make them tender, season with pepper 
and salt, then dip them into a well beaten egg, then roll them 
in fine grated bread-crumbs, covering them well with the 
crumbs. Put a heaped tablespoonful of lard in the frying-pan; 
•when it is very hot, lay the cutlets in and cook slowly or they 
burn before they are done. When a nice brown on one side 
turn and cook on the other side. 

Use summer savory, chopped fine to season the gravy served 
with veal cutlets. It is a marked improvement. 



87 



VEAL CROQUETTES. 

To one pint of cold veal chopped very fine add the following 
sauce: One tablespoonful of butter, one tablespoonful of corn- 
starch, one cup of milk, one-fourth teaspoonful- of celery salt, 
one-fourth saltspoonful of white pepper. Let the milk boil, 
add the corn-starch wet with a little cold milk, the butter and 
seasoning. Boil three minutes or until it thickens, stirring 
constantly. When the hot sauce and meat are thoroughly 
stirred together the mixture should be about the consistency 
of thick, rich cream. When cold it will harden enough to be 
molded into any desired shape. To one well beaten egg add a 
tablespoonful of cold water; have ready cracker-crumbs rolled 
fine. Dip the croquettes first in crumbs, then in eggs and 
again in crumbs. Fry a light brown in deep lard. Lay on a 
brown paper a moment to absorb all surplus fat, and send to 
the table very hot. Serve with tomato sauce. 



VEAL LOAF. 

This is a recipe that I know to be good. 

Chop fine three pounds of leg or loin of veal and three- 
fourths pound of salt pork. Roll one dozen crackers, put half 
of them in the veal with two eggs, season with pepper and a 
little salt, if needed. Mix all together and make into a solid 
form. Then take the crackers that are left and spread 
smoothly over the outside; place in dripper with a little hot 
water and baste two or three times while baking. Bake one 
hour and serve cold. — Mrs. Pauline Logan Findlay. 

TO BROIL CHICKEN. 

Have the gridiron hot and the bars well greased. Split the 
chicken up the back and flatten the breast-bone; season with 
pepper and salt. Lay it on the gridiron, baste with butter 
and turn very often, or it will burn before it is done. It is 
very nice broiled in a hot skillet. Grease the skillet with a 
little butter and lay the chicken in; turn often, basting with 
butter. It is well to have some melted butter in a pan and 
use a spoon to pour it over the chicken. Serve on a hot cov- 
eied dish. 



FRIED CHICKEN No. 1. 

Cut the chicken in every joint, salt and pepper it, and roll 
it in flour. Have the grease very hot in the skillet, lay in the 
chicken and fry slowly, keeping it well covered. When done, 
put on a dish and serve with a cream gravy, made by adding 
a little flour to the grease and pouring in cream or milk until 
it is thin enough. 

FRIED CHICKEN No. 2. 

Clean and joint two small "fryers." Put two tablespoonfuls 
each of butter and lard in a baking-pan and melt. Roll the 
chicken in flour that has been well seasoned with salt and 
pepper, and lay in the pan, making only one layer. Place the 
pan in the oven and when the chicken is brown on one side 
tarn it over. When done remove to a platter, garnish with 
parsley and serve with gravy made in the pan. This saves 
ihe discomfort of frying in a skillet and also insures a well- 
cooked chicken. 

CHICKEN PIE No. 1. 

Cut up a chicken and stew it until it is tender, season with 
pepper, salt and a half teacup of butter. Line a dish with 
pastry, pour in the chicken, sprinkle a little flour over it, cover 
with pastry, cut a hole in the center and bake until brown. 
Oysters are a nice addition to this pie. Season the liquor 
f.'om a can of oysters with pepper and salt, and let come to 
a boil. Pour over the oysters, lift the top crust from the pie 
and pour the oysters in, replace the top and bake a few 
minutes. 

CHICKEN PIE No. 2. 

For a chicken pie, disjoint and clean the fowl as for a fric- 
assee, removing as much skin as can be easily pulled off. Cover 
with boiling water, add a scant teaspoonful of salt and simmer 
gently until the meat is sufficiently tender to remove the larger 
bones, then set aside until cool. Some like to mix with the 
chicken meat a little boiled lean ham finely diced, but this is 
optional. Make a rich biscuit or pie crust and with it line a 
deep dish. Arrange the meat in this, moistening with some 
of the chicken gravy, then cover with a top crust. Bake in a 
moderate oven. 



89 



CHICKEN CROQUETTES No. 1. 

Mince enough cold roast chicken to make two cupfuls. Sea- 
son with salt, pepper and a half pint of oyster liquor. Put 
into a sauce-pan and make scalding hot. Thicken a cupful of 
1'ot milk with a tablespoonful of hot roux, stir it into the 
cMcken mince, and when the boiling point is reached remove 
it from the fire. When cold and stiff, form into croquettes. 
Crumb these and set on the ice for two hours before frying 
to a golden brown in deep, boiling lard or other fat, or in 
clarified chicken drippings if you have it. 

CHICKEN CROQUETTES No. 2. 

Boil a hen; when cold remove all the skin and chop very 
fine. Season with one teaspoonful pepper, one of salt, one of 
nutmeg, juice of one-half of a lemon, one teacupful of cream 
and one-fourth pound of butter in which two onions have been 
fried and strained out, two sprigs of parsley chopped fine, 
Pack in a wine glass and turn out, dip it first in yolk of egg 
then in cracker dust and fry a light brown. 

CREAMED CHICKEN WITH PEANUTS. 

Dice cold chicken, and heat it in an ordinary white sauce 
made of milk thickened with butter and flour. Put it on 
toast, in bread boxes, or in hollowed rolls; sprinkle thickly 
with finely ground peanuts, and set for a minute or two in a 
hot oven. 

COQUILDE DE VODAILLE. 

Boil a good fat chicken until well done, then cut into small 
pieces, salt, pepper to taste. Put the chicken in a bowl and 
pour a tablespoonful of cooking sherry wine over it. Take 
one pint of milk and place on fire. When it comes to a boil, 
add one can of mushrooms, some celery, a tablespoonful of 
flour which has been well mixed with a tablespoonful of butter. 
Add all this to the chicken and keep on back of stove. To be 
served hot. Or put the mixture in ramekins with a small piece 
of butter on top; put in stove to become a light brown. 

CHICKEN TERRAPIN FOR EIGHT. 

One fat, boiled hen chopped, one-half can mushrooms, one 
cup whipped cream, one wine glass sherry. Let cream come 



to a boil. Put in chicken and mushrooms; season with salt, 
pepper and a little nutmeg. When this comes to a boil, pour 
in sherry and serve in patty shells. 

CHICKEN TERRAPIN No. 1. 

Make a cream of one tablespoonful of butter creamed with 
two generous tablespoonfuls of flour; half a teaspoonful of 
salt, half a saltspoonful of pepper, a speck of cayenne pepper. 
Cook till grainy, then add one pint of milk, or half prat milk 
and half pint chicken liquor. Cook until of a thick or creamy 
consistency, then add one pint cold chicken cut into small 
pieces, two tablespoonfuls of sherry wine and a little nutmeg. 
Mix well and let stand where it will keep hot for ten or fifteen 
minutes to season well. Serve hot in paper or pastry shells 
cr on plates. 

CHICKEN TERRAPIN No. 2. 

Cut into dice sufficient cold cooked chicken to measure one 
and one-half cupfuls. In a sauce-pan brown one heaping 
tablespoonful of butter; add one heaping tablespoonful of 
flour and brown again. Add one cupful of thin cream and 
stir until smooth and thick; add one-fourth of a teaspoonful 
of salt, a dash of cayenne, the prepared chicken and two hard- 
boiled eggs coarsely chopped. Simmer for ten minutes, add 
three tablespoonfuls of sherry and serve at once in cases. 

CHICKEN ASPEE. 

Put chicken on in three pints of water. Season with pepper- 
corns, allspice and onions to taste. Let all simmer until the 
chicken is very tender. Remove chicken, letting the stock 
boil down to one and a half pints. Season with Worcester- 
shire sauce, tomato catsup and one-half box of gelatine soaked 
in cold water. Let boil up once and take off the fire. Wet 
and wipe a mold. Place slices of hard-boiled egg and little 
pieces of parsley in it. Cut up chicken and over this pour 
carefully through a fine sieve the stock. Put on ice to congeal. 
Tarn out on platter and serve with any pretty garnish. 

BOILED CHICKEN STUFFED WITH ONIONS. 

Clean and truss the fowl as for roasting, fill the inside with 
small white onions (silver-skinned) that have been parboiled 



in quart of milk. Put the giblets on to boil with a small onion 
and two or three slices of bacon or a little raw ham. When 
giblets are done, strain the gravy into a sauce-pan (there 
should be at least a pint), put it in a sauce-pan with 'the 
chicken, cover and simmer until quite tender. Put three large 
onions in the quart of milk used to parboil the chicken. When 
it is reduced about one-half, thicken with butter and flour 
rubbed to a smooth paste. Season with salt and pepper and 
let it cook until it thickens. Pour this over the fowl when it 
is arranged on the platter, and serve. 

CHICKEN EN CASSEROLE. 

Take for a family of six or eight two tender young chickens, 
broilers, clean them and fry them in butter, until lightly 
browned all over. Then put them in the casserole with the 
backs up. Add two or three slices of bacon, baked until dry 
and cut into dice, one-half of an onion, also cut into dice, 
one-half teaspoonful of salt and one-half teaspoonful of pap- 
rika. Just cover the chickens with boiling water, put on cover 
cf casserole and put in a hot oven for about three-quarters of 
an hour. For the last ten minutes remove cover, turn chickens 
en their backs, spread a little butter on the breasts and let 
them brown. Remove to a hot platter, add one teaspoonful 
of flour, wet in cold water, to the gravy in the casserole, let 
cook for a few moments, add one tablespoonful of sherry, if 
liked, and strain around the chicken. There should be about 
a cupful of gravy. If a thin gravy is preferred, leave out the 
flour. — Table Talk. 

PRESSED CHICKEN No. 1. 

Simmer till done; cut up; reduce liquor to one cupful and 
remove fat. Use quarter box gelatine, soaked in cold water. 
Season with salt and pepper, lemon juice and catsup. Add 
meat, then pour into buttered molds decorated with sliced 
hard-boiled eggs. Let stand until firm. 

PRESSED CHICKEN No. 2. 

Boil a large chicken in a very little water. When done take 
tlie meat from the bones, remove the skin, chop fine and sea- 
son. Press into a large bowl; add the liquor and put on a 
weight. When cold, cut in slices and eat with sliced lemon or 
sour pickles. 



PRESSED CHICKEN No. 3. 

Singe, clean and disjoint a good-sized fowl; put in a kettle, 
cover with boiling water and simmer slowly until the flesh 
drops from the bones. When half done add a high seasoning 
of salt, white pepper and celery salt and one small onion stuck 
w)th two cloves. When sufficiently tender, carefully remove skin, 
bone and fat and shred the meat in good-sized pieces. Hard 
boil two or three eggs and cut them in thin slices. Remove 
the fat from the pot liquor, boil it down to one cupful and 
moisten the meat with this. Thickly grease a mold with soft 
butter and make a pattern round the sides with the egg whites 
and yolks. Now carefully fill with the chicken mixed with 
'the remainder of the eggs, packing it down well. Cover with 
a plate, set a weight on it and put aside in a cold place for 
at least twelve hours. 

CHICKEN CHARTREUSE. 

Boil a cup of rice very soft, seasoning it well, and press it 
into a mold until it is an inch thick all over the bottom and 
sides. Take cold chicken cut in small pieces (the canned will 
do nicely), and make a very rich sauce with a cup of cream, 
the yolk of an egg, the usual thickening of flour and butter, 
and a spoonful of sherry with salt and a little red pepper. 
Cook this until it is very thick; stir in the chicken and let it 
absorb all the sauce it will, until the whole mass is so stiff 
jou cannot stir it. Pack this in a mold and cover It with 
another inch of rice, and put away to harden. Pass on a 
round platter with a broad-bladed knife and spoon. 

FRICASSEE OF CHICKEN. 

Saute a chicken (cut into pieces) with a little minced onion 
in hot lard. When the pieces are brown, add a tablespoonful 
of flour, and let it cook a minute, stirring it constantly. Add 
then one and one-half pints of boiling water or stock, a table- 
spoonful of vinegar, a tablespoonful of sherry (I leave that 
cut), a teaspoonful of Worcestershire sauce, salt and pepper. 
Cover and let cook slowly at least a half hour. When it is 
taken off the fire, strain the sauce, taking off any particle of 
fat; mix in the yolk of an egg. Pour it over the chicken and 
serve. ■ — Mrs. Fannie Gilmer Dessau. 



93 



CHICKEN GUMBO. 

Four pounds of chicken, one pint of oysters, one can Dunbar 
okra, two good-sized onions, one slice of lean ham, one-half 
pod of red pepper without seed, one pint of tomato juice, salt 
to taste. Cut the chicken up, flour it a little. Have the fry- 
ing pan ready with two level tablespoonfi^s of hot butter. 
Fry the chicken with one sliced onion, brown but not done. 
Do not let the onion burn. Now put all into soup kettle with 
two quarts of water and one quart of oyster liquor. Cut the 
bam up fine. Cut up fine one pint of raw oysters and then 
the raw onion. Put in the pepper and one pint of tomato 
juice. When the chicken is well done, take out all the meat 
except the white meat, which must be minced and returned to 
the soup. Add the can of okra at the same time; if you use 
fresh okra, cut up and put with chicken when first put in soup 
kettle. Then let all boil for half an hour. If the okra has 
not thickened enough, add a little flour. Season highly and 
add one tablespoonful of Worcestershire sauce. 

If you wish only chicken gumbo, leave out the oysters; if 
chisken gumbo file, leave out the okra and use file, which is 
a powder manufactured by the Choctaw Indians in Louisiana 
from the young and tender leaves of the sassafras tree. 

— Mrs. Nettie Dunlap Wortham. 

BRUNSWICK STEW. 

Two large chickens, one-half pound veal liver, one pound 
of butter, two dozen ears of corn or four 1-pound cans, three 
1-pound cans of tomatoes, one gallon of sweetmilk, one-half 
cf a large onion, salt and pepper to taste. Boil the chicken 
■till it leaves the bone. Boil the liver and mash it up. Cut 
up the chicken, removing the bones and skins; return both 
to the stock in the kettle, adding corn, tomatoes, milk, and 
seasoning. Boil until thick, being careful to avoid scorching, 
as the milk scorches easily. This is sufficient for one dozen 
people. — Mrs. Nettie Dunlap Wortham. 

SPANISH STEW. 

Three and a half pounds of chicken, five ripe tomatoes, or 
one-half can, four red peppers, one can of French peas, one 
can of mushrooms, three large potatoes, one teaspoonful of- 



94 



salt, one quart of boiling water, one large onion, one clove of 
garlic, boiled rice or mashed potatoes for bordering the dish. 
Clean and joint the chicken and fry brown; shred the peppers 
(removing the seeds), slice the tomatoes and onion and garlic. 
Place the chicken in a kettle with the tomatoes, peppers and 
onion, add the boiling water; cover the kettle and simmer 
until the chicken is tender. Then remove the chicken, strain 
what remains in the kettle, and rub the vegetables through a 
sieve; return to the kettle and add one can of peas, a can of 
iv.ushrooms, and the potatoes, grated; also the salt. Cook 
until the potatoes are tender, then put in the chicken and heat 
thoroughly. Serve with a border of mashed potatoes or boiled 
rice. This will serve eight persons. 

SMOTHERED CHICKEN. 

After dressing the chicken, cut it open at the back, sprinkle 
with salt, pepper and little lumps of butter. Put in a baking- 
pan, cover with another pan, and bake one hour. Baste often 
with butter. 

ROAST TURKEY. 

If an old one, parboil until tender. Take out and make a 
dressing of corn hoe-cake, seasoned with onion, salt and pepper. 
Add one pint well drained oysters. Put into turkey and sprin- 
kle the whole with flour, salt and pepper. Drop bits of lard 
about over it. Put about one pint of water and baste often. 
The secret of a nice juicy turkey is in the basting. 

TURKEY OR CHICKEN HASH. 

Cut the meat from the bones and put in a sauce-pan with 
the cold gravy, a little cold water, pepper, salt and butter. 
"When it is quite hot, thicken with a little flour and serve. 

BAKED TURKEY. 

The great secret of having good baked turkey is basting it 
often and cooking it long enough. By using a self-basting 
pan, you can always have a nicely cooked turkey, or fowl of 
sny kind. A turkey weighing eight or ten pounds will require 
i two and a half hours to cook it. After it is dressed, rub it 
.inside with salt and pepper. Make a dressing of soaked bread 
crumbs, beating them until there is not a lump in them. 



95 



Always put crumbs to soak the night before. Season them 
well with salt, pepper and butter; add a can of whole oysters, 
be careful not to have the dressing too moist. Fill the turkey 
with the dressing; fill the place where the craw was taken out 
and sew the skin together; tie the turkey in shape with twine, 
rub pepper and salt over the outside. Pour water in the bot- 
tom of the baking-pan. Bake in a moderate oven. When 
done, put in a hot dish. Pour off the fat, set the pan on the 
stove and thicken the gravy with flour. Besides the gravy, 
serve cranberry sauce, plum or currant jelly, and celery. 

STUFFING WITH HAM. 

Ham blends nicely with poultry and gives an appetizing 
flavor, which sometimes greatly improves the eating if the 
meat is rather dry. Take the recipe for bread stuffing and 
substitute half a cup of finely minced, cooked ham for same 
amount of crumbs. Leave out the celery and parsley, add the 
beaten egg, and when the chicken is stuffed, bind very thin 
strips of very fat uncooked ham or bacon over the breast of 
the chicken and baste the wings and drumsticks frequently 
with the dripping from the pork. 

CHESTNUT STUFFING. 

For a young, twelve-pound turkey, take about thirty large 
chestnuts, roast, peel and remove the inner brown skin. Put 
about ten of the chestnuts in a mortar with the cooked turkey 
liver -and pound well; add a teaspoonful of minced parsley, a 
small silver onion grated, salt and pepper to taste, and the 
beaten yolks of two eggs. Put 'this into the cavity from which 
the craw was taken and sew up. Take five or six links of 
small sausage, partially fried in a little butter; cut them into 
pieces an inch long, add a cup of bread-crumbs, half a cup of 
butter, and pepper and salt 'to taste. Add to this mixture the 
remainder of the chestnuts whole. Stuff the body with this, 
sew up,- truss, rub the body with soft butter, salt and pepper, 
dredge with flour or crumbs and place strips of salt smoked 
bacon over the breast and parts that burn easily. Allow 
twenty minutes to every pound and baste frequently. 

OYSTER STUFFING. 

Prepare turkey for roasting. Crumble sufficient bread- 
crumbs to make a quart, add an equal quantity of very fresh 



96 



oyster crackers crushed. Mix with enough warmed butter to 
moisten slightly, then add the strained liquor from four dozen 
large oysters and two beaten eggs. Season to taste with salt, 
pepper and celery salt. Mix the oysters with the crumbs and 
stuff -the bird loosely so that the crumbs will absorb the gravy 
out not be soggy and heavy. 

STEWED CHICKEN WITH DUMPLINGS. 

(Chicken Pot Pie.) 

Cut a chicken into pieces and place in a stew-pan with the 
giblets. Pour about one quart of boiling water over it; cover 
the vessel and let cook until perfectly tender. Season with 
butter the size of an egg and two tablespoonfuls of flour. 
One-half hour before serving time, roll stiff pastry very thin, 
cut into squares and drop in the vessel, stirring often to pre- 
vent sticking together. When dumplings are cooked through, 
pour all in a deep platter, sprinkle with salt and black pepper 
and garnish with parsley. 

Dumplings. — Two cups flour, one-quarter cup lard or butter 
and lard mixed, one teaspoonful of salt; mix shortening in 
with a knife (use enough ice water to hold paste together), as 
soon as well mixed and stiff (using more flour if necessary) roll 
thin and cut in squares. 

TO BONE BIRDS, CHICKENS OR TURKEYS. 

To bone birds, chickens, or turkeys, select undrawn birds, 
with head and feet on. Remove pin feathers and singe. Draw 
tendons from legs by making an incision just below the knee 
joint, and with a strong skewer draw the tendons out one at a 
time. Loosen the skin near the feet and cut off feet. Make 
an incision through the skin from the neck to the tail, the 
entire length of the backbone. Scrape the flesh from the bones 
until the shoulder blade is found, then continue scraping 
around the wing joint. Scrape down the backbone to the 
thigh, then around the second joint and leg, cutting tendin- 
ous portion when necessary. When one side of backbone is 
boned, bone the other, then remove flesh from breastbone, on 
either side of bird. When flesh is all separated from bone, 
discard carcass, wipe flesh and skin, and arrange in original 
shape. The birds may be seasoned and broiled; or stuffed, 






97 



sewed into shape and steamed. Small birds are generally 
prepared the former way, and large birds the latter way. 

BONED TURKEY OR CHICKEN. 

Boil a turkey or chicken in as little water as possible until 
the meat can be easily separated from the bones. Remove all 
the skin, chop the meat fine, season with salt and pepper. 
Boil down the liquor in which the turkey or chicken was 
boiled, then pour it on the meat. Shape it like a loaf of bread, 
wrap it tightly in a cloth and press it with a heavy weight for 
a few hours (sad irons will answer). When served it is cut 
into thin slices. A nice party dish is made by keeping the 
white and the dark meat separate. Chop boiled tongue or 
ham very fine; put a layer of the dark meat, then the light, 
and the ham or tongue next. Proceed as above. 

BOILED TURKEY. 

An old turkey may be cooked in from six to eight hours. 
If especially old it may be taken out and reheated after about 
four hours. In this case the seasoning may be added at the 
second heating. The turkey should be stuffed as usual, then 
put in the kettle and boiling water poured upon it until it is 
completely covered. Then take it out and replace the boiling 
water with tepid water and put the turkey in — heat slowly 
and when boiling put it in the cooker. When reheating, add 
oue tablespoon of salt and a few peppercorns. When tender, 
put on a platter, spread all over with butter and put in the 
oven until butter is melted. Serve with a drawn butter sauce 
filled with oysters, or with the liver and giblets chopped fine. 
Coper sauce is delicious with boiled turkey. 

DEVILED TURKEY. 

Take the drumsticks and chop to bone with a sharp knife; 
add other dark meat chopped, not too fine. Make a dressing 
of one-fourth pound of butter, one-half cup of vinegar, one 
teaspoonful of mustard, one teaspoonful of Worcestershire 
sauce, one-half teaspoonful of salt, one-fourth teaspoonful of 
tabasco. Pour this hot over turkey several hours before it is 
used. Heat and pour over again before serving. Add gravy, 



98 



giblets and turkey stuffing to sauce; white meat may also be 
added, but the dark meat is preferable. This is fine served 
in a chafing dish. — Mrs. Viola Ross Reese. 

DUCK. 

Singe off all the small feathers, cut off neck and wings, 
which may be used for soup; wash thoroughly and rub well 
v/ith salt, ginger and a little pepper inside and out. The 
d*essing for the above: Take 'the liver, gizzard and the heart 
ar.d chop to a powder in a chopping bowl; grate in a little 
nutmeg, add a piece of celery root, half an onion and a tomato. 
Put all this into the chopping bowl. Soak some stale bread, 
squeeze out all the water, and fry in a spider of hot fat. 
Throw this soaked bread into the bowl, add one or two eggs, 
salt and pepper and a speck of ginger, and mix all thoroughly. 
Fill the duck with this and sew it up. Lay it in a roasting 
pan with slices of onion, celery and tomatoes, and specks of 
fa I. Put some on top of fowl. Next, cover up tight and roast, 
basting often. Roast two hours. 

DUCKS. 

Truss them and stuff as you would a goose. If they are 
drcklings bake 'twenty-five or thirty minutes. Full grown 
ducks will require one hour and should be well basted. Serve 
them with a gravy and apple sauce, or baked apples. If the 
ducks are old, parboil them before baking. 

WILD DUCKS. 

Make a dressing for a pair of ducks and stuff them. Pour 
hot water in the pan and baste them quite often. Rub the 
ducks with pepper and salt before putting them to bake. 
When they are nearly done, rub them with butter and sprinkle 
them with a little flour and let them brown. Serve currant 
jelly with them. It will require 'thirty or thirty-five minutes 
to bake them. 

BAKED GOOSE. 

The goose should be young. Green geese are best, that is, 
when they are about four months old. Beat the breast flat 
-v/ith the rolling-pin, and tie the legs and wings securely to 
the side. Make a dressing and stuff it as you would a turkey; 



99 



rub pepper and salt over the outside. Pour hot water in the 
pan and baste it often. A young goose will bake in an hour 
and a half; an old one will require two or three hours. Serve 
apple sauce with it. 

ROAST GOOSE. 

Goose-meat tastes better if it is well rubbed with salt, ginger 
and a very little garlic a day or two previous to using. When 
ready to use, line a pan with a few slices of onion and celery, 
and lay the goose upon this, breast downward; fill up half way 
with water, cover closely, and stew in the oven. When half 
done, turn the goose on its back, and when tender, remove 
cover, have a hot fire to brown quickly. Baste frequently. 

BRAISED GOOSE. 

As a variation upon ordinary methods try roast goose as 
cooked in Southern France. Singe, clean and truss a young 
fat goose. Stuff it with four onions parboiled, four ounces of 
bread soaked in milk, three tablespoonfuls of butter, one table- 
spoonful of chopped parsley, a little grated nutmeg, and four 
ounces of chestnuts which have been cooked and blanched, 
chopped fine and well mixed; add salt and pepper. Put the 
goose in a sauce-pan with one carrot, a few sticks of celery, 
one onion all cut up, some chopped parsley, sweet marjoram 
and a clove. Braise, closely covered, for two hours. Take it 
out, strain, skim, and reduce the gravy, and mix it with half 
a pint of tomato puree. Heat the sauce again, and pour it 
around the goose and serve. This is a French recipe. 

STUFFED SQUABS. 

Clean and season the squabs thoroughly with salt and 
pepper. Fill a squab with dressing as follows: Take a little 
bread soaked in water and squeeze the water out; brown 
onions in goose fat; put the bread in with the onions and fat; 
for a short while let it cook, then set it off to cool; add egg, 
salt, pepper and parsley. 

BROILED BIRD WITH BARBECUE SAUCE. 

Open bird down back and put in hot spider. When ready to 
turn, butter, salt and pepper; repeat this until bird is done, 
then put in sauce to steam until ready to serve. 



Sauce: Put in pot big lump of butter, one lemon, tomato 
catsup, and Worcestershire sauce. Baste bird frequently. 

CHAFING DISH BIRDS. 

One dozen birds, one can mushrooms (button), one sliced 
lemon, one cup port wine, one large tablespoonful butter, one 
spoon Worcestershire sauce, two or three slices of thin bacon 
cut very fine. Put birds on in dish with just enough water 
to steam; when tender, add all the seasonings with red pepper 
and salt to taste. Cook from three to four hours. One hour 
before serving take a cup of the gravy and thicken with a little 
flour; return to dish, and baste until ready to serve. 

QUAILS BAKED. 

Split them at the back; lay thin slices of bacon over the 
breast of the bird, and pour a little boiling water in the pan; 
ccver closely and set on the top of the stove and let them 
steam ten minutes to plump them. Then take off the cover 
and the pork and put them in the oven, basting often with 
butter until they are brown. Serve hot. 






PICKLES, PRESERVES, ETC 



PICKLES, PRESERVES, ETC. 

TOMATO CATSUP. 

Stew ripe tomatoes and put through colander to remove 
seeds and chunky portions, until you have six quarts. Simmer 
this down to one-half, then add two tablespoonfuls of salt, one- 
half teaspoonful each of black pepper, ginger, cloves and cay- 
enne, one-fourth teaspoonful of cinnamon; these spices to be 
all ground fine and put in loose, to cook into the tomato. Also 
add one and one-half teacupfuls of best cider vinegar, one and 
one-half teacupfuls of granulated sugar. Cook slowly for half 
an hour or longer, 'then bottle. As it is of about the right 
consistency when cooked down as given, the further cooking 
is but to incorporate the spices, etc. It is much easier to watch 
the tomato alone than if the spices were put in at first, as 
there is less danger of burning; then, too, the woody taste 
ccming from the long cooking of ground spices is avoided. In 
fact, you may put your spices,' vinegar, etc., in the boiling 
tomato, let it boil again and put away in the fireless cooker 
for two or three hours with the same result. 



CORN RELISH. 

(Delicious Served With All Meats.) 

Twenty ears of corn cut from cobs, four onions, two green 
peppers, one red pepper, one large white head of cabbage, chop 
all fine; one-half cupful of salt, one-half cupful of flour, two 
small cupfuls of sugar, one tablespoonful of ground mustard, 
one tablespoonful of celery seed, two tablespoonfuls of mustard 
seed, one-half tablespoonful of turmeric powder. Mix corn 
and chopped ingredients with three pints of good cider vinegar, 
let come to a boil. Mix flour, turmeric, sugar, salt, mustard 
and seeds with one pint of vinegar; pour altogether over 
pickle; boil for thirty minutes, bottle while hot. In two weeks 
ibis is ready for use. 



102 PICKLES, PRESERVES, ETC. 



CHILI SAUCE. 

Eight quarts skinned tomatoes chopped fine, three cups of 
peppers cut fine, three cups of sugar, one and one-half cups of 
onions chopppd fine, one-half cup of salt, one and one-half tea- 
spoonfuls of ground cloves, three teaspoonfuls of cinnamon, 
two teaspoonfuls of ginger, two teaspoonfuls of nutmeg. Boil 
three hours. Put in jars and seal. 

— Mrs. Edith Stetson Coleman. 



CHUTNEY (Sauce or Pickle). 

Pare and quarter one dozen large sour apples; and chop fine 
two green peppers from which the seeds have been removed, 
also one teacup of stoned raisins and two rather large onions. 
Put mixture into a porcelain kettle with one quart of apple 
vinegar, simmer two hours; add two teaspoonfuls of sugar and 
two each of salt, mustard seed and ground ginger. Put up in 
jars while hot and keep in a cool, dark place. 

— Miss Rosalind Davis. 

MUSTARD PICKLE No. 1. 

Take large yellow cucumbers, peel and seed them, cutting 
tnem in eighths, sprinkle salt over them and let remain in ice 
box over night. Next morning drain and squeeze well; take 
white wine vinegar, sufficient to cover, let it boil and drop the 
cucumbers in long enough to get thoroughly hot, adding suffi- 
cient mustard seed. 

MUSTARD PICKLE No. 2. 

One peck each cucumbers, cabbage, onions. Cut cucumbers 
and onions in small pieces and slice the cabbage. Make a 
brine with a cup of salt for each peck, and cover ingredients 
with it. After they have stood in the brine for twenty-four 
hours, take out and drain off thoroughly all the water. Then 
scald in vinegar, to which has been added two heaping table- 
spoonfuls of celery seed, one heaping tablespoonful of ground 
cinnamon, one heaping tablespoonful of ground mace, one des- 
sertspoonful of cloves. When the ingredients have been thor- 
oughly scalded in this spiced vinegar, set kettle off the fire 
and dip ingredients out of the vinegar. Then mix one and 
oue-half pounds of dry mustard, three cups of brown sugar, 



PICKLES, PRESERVES, ETC. 103 

one cup of flour, one big spoonful of turmeric, and make into 
a smooth paste with cold vinegar. Set kettle hack on the fire 
and stir in this paste until the vinegar thickens. Return pickle 
and let it boil up with this thickened mixture. When cold it 
v/ill be improved by pouring over top of jar one-half teacupful 
of olive oil. — Miss Margaret T. Hall. 

CHOW CHOW PICKLE. 

One large cabbage, six large onions, cut up fine and sprinkle 
with salt; set over night; next morning press the water out 
and add eight large cucumbers, a bottle of English mustard, 
one cup of sugar, one ounce of turmeric, and one-half teaspoon- 
fuJ of cayenne pepper. Nearly cover with apple vinegar, sim- 
mer one hour, and bottle while hot. 

— Mrs. DuPont Guerry. 

CUCUMBER PICKLE. 

Wash cucumbers clean, put in a jar, cover with vinegar con- 
taining one cup of sugar (brown preferred )^*one cup of salt to 
each gallon of vinegar, and^ bne cup of dry mustard. Mix 
sugar, mustard and salt together dry, add vinegar. Cover 
pickles with this and cover jar with a plate, * Ready for use 
■i;i ten days. Well keep indefinitely — if the family don't $$nd 
them. Just a plain, simple", old-fashioned recipe for pickle. 

PICKLED PEACHES. 

Brush the peaches and peel them; stick each with a few 
cloves; make syrup of half a pound of sugar to a pound of 
peaches. Let peaches boil until tender, then lay them in a Jar. 
Let syrup boil until thin, add one-half pint of vinegar to each 
quart of syrup and pour over the peaches while very hot. 

SWEET PICKLED PEACHES. 

Seven pounds of peaches pared, four pounds white sugar, 
•one pint strong vinegar, mace, cinnamon and cloves, Pare 
peaches; put into the kettle with alternate layers of sugar. 
Heat slowly to a boil, add the vinegar and. spice; boil five 
minutes; take out the peaches with a perforated skimmer and 
spread upon dishes to cool. Boil the syrup thick; pack the 
fruit in glass jars and pour the syrup on boiling hot. Examine 



PICKLES, PRESERVES, ETC. 



every few days for the first month, and should it show signs 
of fermenting, set the jars (uncovered) in a kettle of water, 
and heat until the contents are scalding. 

— Mrs. Minnie Bass Burden. 

BRANDIED PEACHES. 

Four pounds fruit, four pounds sugar, one pint hest white 
brandy. Make a syrup of the sugar and enough water to dis- 
solve it. Let this come to a boil; put the fruit in and boil five 
minutes. Having removed the fruit carefully, let the syrup 
boil fifteen minutes longer, or until it thickens well; add the 
brandy and take the kettle at once from the fire; pour the hot 
syrup over the fruit and seal. If, after the fruit is taken from 
the fire, a reddish liquor oozes from it, drain this off before 
adding the clear syrup. Put up in glass jars. Peaches should 
be peeled for brandying. 

TO BRANDY PEACHES. 

White English or yellow clingstone peaches are the best for 
this purpose. Use them ripe, but not sufficiently so to be soft. 
Make a strong soda water, using two large tablespoonfuls of 
soda to one gallon of water. Put this into a preserving kettle 
and let it boil. While it is boiling put in the peaches (first 
weighing them), only three-fourths at a time, turning them. 
Let them remain long enough for the skins to rub off easily 
with a coarse towel; rub off the skin and throw them into cold 
water; if the soda becomes too weak, add a little more soda. 
Make a syrup, using a pound of sugar to a pound of fruit and 
a teacupful of water; put the peaches in and let them scald 
well; remove them and continue to boil the syrup until it is 
quite thick. When the peaches are cold put them into jars 
and cover with the peach brandy, and let them remain until 
the next day. Pour off the brandy, add the syrup in which the 
peaches were boiled; mix them well together and pour over the 
peaches. The juice from the peaches will weaken the brandy, 
and it may be necessary to add more in a week or two. After 
the peaches are used the liquor may be spiced, and it will 
make excellent cordial. 

CANNED PEACHES. 

Two coffeecupfuls of water, one-half cup of white sugar, 
twenty half pieces of peach to the jar, one quart jar. Put the 



PICKLES, PRESERVES, ETC. 105 

water and sugar on and let come to a boil, add the peaches 
and let them cook just enough to get transparent. Then fill 
jars as quickly as possible. 

To prepare the jars for the fruit, have a vessel half full of 
very hot water; fill two or three jars with hot water and put 
them with the tops into this vessel of water. Let them remain 
on stove until fruit is ready, then empty the jars of the water 
and fill with fruit. Fill with syrup until they overflow, and 
seal immediately. 

— Ayres Family Recipes, Miss Mary Pearson. 

FIG PRESERVES. 

Take bowl of water, add two tablespoonfuls of lime, strain 
and pour over peeled figs, and let stand over night. Next 
morning take off figs; make syrup, allowing one pound of 
sugar to every pound of fruit. Allow small teacupful of water 
and one lemon to a pound of sugar, let boil for about ten 
minutes, put in figs and continue boiling for one hour. Take 
figs out, put on platter and put in sun. Let syrup continue 
boiling until thick, then fill glass jar three-fourths full with 
figs. Fill while boiling and cover tightly. 

WATERMELON RIND PRESERVES. 

Put six pounds of rind in strong salt water over night. The 
next morning take out of salt water and put in fresh water 
for an hour, then boil in clear fresh water until tender. After 
rind is soft take out and drain; make a syrup of five pounds 
of sugar and eight cupfuls of water, add lemon and green 
ginger; put in rind and cook until clear and transparent. 

PRESERVED MELON RIND. 

Pare the melon very thin; do not pare away all the ripened 
melon, leave about one-fourth of an inch attached to the rind. 
Cut in pieces and place in a crock over night with salt sprin- 
kled between the layers. In the morning drain, pour boiling 
water over, leave for one-half hour, and drain again. Now 
weigh the fruit; to ten pounds of fruit add five pounds of 
granulated sugar, one-half gallon white vinegar, one ounce 
stick cinnamon, one ounce white ginger-root and one-half 
ounce whole cloves. Tie the spice in small muslin bags, place 
all in a large pan and boil slowly. The longer it boils the 
nicer it will be. 



106 PICKLES, PRESERVES, ETC. 

IMITATION EAST INDIAN PRESERVES. 

(An Old Family Recipe.) 

Two quarts of apples, one ounce of green ginger-root that 
Las been soaked all night, then boiled slowly for one hour, 
and cut into tiny bits; two even cupfuls of sugar, one cupful 
of cold water. Pare the apples, cut into neat dice less than 
half an inch square, and throw into cold water to preserve 
tiieir color. Put the sugar and water into a preserving kettle, 
and when it boils add the ginger and simmer half an hour. 
Drain the apples out of the water, throw into boiling syrup 
and boil until tender and transparent, but not broken much. 
Pour into small jars and seal hot. 

Pears are very nice preserved in the same way. 

STRAWBERRY PRESERVES. 

This recipe is a most valuable one; it admirably keeps the 
flavor and the lovely color of this perfect fruit. 

Take fruit as fresh .as possible, wash very carefully, 'taking 
pains not to bruise the berries in the least, or to leave a 
moment longer than necessary in the water. Add three-fourths 
of a pound of granulated sugar to one pound of fruit. Put 
immediately on the fire, and cook quickly for twenty-five or 
thirty minutes. Then take out the strawberries and spread 
on flat dishes in the sun. Selecting a bright, warm day for 
making these preserves, the color will be more perfect. Boil 
the syrup until it is thick and clear. Pour it over the fruit 
while hot. Put in jars, and serve them often. The secret of 
success with strawberry preserves is not to cook too long, or 
to use too much sugar, as their delicious flavor is more easily 
impaired than that of any other fruit. 

STRAWBERRY JAM. 

Cap and crush three pounds of ripe strawberries, and allow 
to this quantity of fruit two and a quarter pounds of sugar. 
Put the crushed berries with any juice that may have exuded 
into a porcelain-lined kettle, and bring to the boil, then cook, 
burring frequently, for half an hour. Now stir in the sugar, 
and cook for twenty minutes before turning into jars and 
scaling. 



PICKLES, PRESERVES, ETC. 107 



COOKING STRAWBERRIES BY QUICK PROCESS. 

Use select strawberries, wash, and drain well. To each pound 
of berries add a pound of sugar. Cook one pound at a time. 
Dampen the sugar and cook until almost ready to turn to 
sugar, add berries and cook five minutes, then remove berries 
from syrup and put in a large bowl. Put syrup back on fire; 
add a few drops of lemon juice, cook eight minutes longer. 
Pour the syrup over the berries and let stand until cold. 
Bottle when cold. 

PINEAPPLE MARMALADE. 

Grate one medium-sized pineapple. Take one pound of loaf 
sugar to one pound of pulp; let it stand over night. In the 
morning drain off all the juice and bring to a brisk boil. Con- 
tinue until there is no more scum and the syrup is clear. Let 
it cool, then add the pineapple, simmer until tender and rich. 
Put away as you would a jelly or jam for future use. 

PLUM JELLY. 

Put fruit in covered vessel, cover with water, and let boil 
until thoroughly done (not, however, until it is of a mushy 
consistency). Strain the juice, and to three cups of the juice 
add two cups of sugar. Boil quickly until it drops in flakes 
from spoon. The smaller the quantity cooked in one vessel, 
the clearer the jelly. 

TOMATO PRESERVES. 

Pour boiling water over the tomatoes, let stand until the 
skin cracks, then peel. Large ones should be quartered. To 
three pounds of the fruit thus prepared use two and one-half 
pounds of sugar, let stand over night to toughen, then cook 
and skim, having the syrup as thick as desired. 

BLACKBERRY JAM. 

In making jam, fruit should be carefully cleaned and thor- 
oughly bruised. Mashing before cooking prevents its becom- 
ing hard. Boil fifteen or twenty minutes before adding sugar. 
The flavor of fruit is thus preserved. Usually allow three- 
fourths of pound of sugar to one pound of fruit. Then boil 
one-half hour longer. Jam requires almost constant stirring. 



PICKLES, PRESERVES, ETC. 



To tell when jam is done, take out some in a plate and let 
cool; if no juice or moisture gathers about it, and it looks dry 
and glistening, it is done thoroughly. It is nice to flavor with 
ground spices. 

GRAPE JELLY. 

Grapes may be prepared for jelly by one of the three follow- 
ing methods: 

1. Rub grapes through a sieve; to every pound of pulp add 
one pound of sugar; stir together well and boil slowly twenty 
minutes. 

2. Cover fruit with water, boil twenty minutes and add 
orie pound of sugar to one pound of juice, after reduced by 
boiling; and boil the syrup ten or fifteen minutes. 

3. Cover with water grapes just beginning to turn; boil, 
place in jelly bag and let drain. To one pint of juice thus 
prepared, add one pint of sugar, and boil twenty minutes. 
Just before jelly is done add one teaspoonful of gum arabic. 

VIRGINIA SPICED OYSTERS. 

Strain the liquor from one gallon of oysters, heat and skim 
it thoroughly. Add to it one tablespoonful of whole allspice, 
four blades of mace, one tablespoonful of peppercorns, and 
three cupfuls of cider vinegar. Boil up once more. Wash 
and drain the oysters, drop them into the hot liquor, bring to 
the boiling point and put away in a large stone jar. Do not 
cover until cold. 

CANNED HORSERADISH. 

Grate the horseradish, put in fruit cans and cover with good 
vinegar, seal as any other fruit with air-tight covers, and it 
will keep for a year. 

TOMATO CHEESE. 

Tomato cheese is delicious. Take some ripe tomatoes, wipe 
them dry with a clean cloth; remove the seeds and cut into 
thin slices, then rub through a sieve, weigh the puree, and to 
■each pound add the strained juice of two lemons and one and 
one-half pounds of lump sugar, a tablespoonful of good brandy, 
a pinch of ground cinnamon, color with a few drops of red 
coloring, then seal, and keep in a cool, dry place. 



PICKLES, PRESERVES, ETC. 109 



PICKLED WALNUTS. 

One hundred walnuts, salt and water. To each quart of 
vinegar allow two ounces of whole black pepper, one ounce of 
allspice, one ounce of bruised ginger. Procure the walnuts 
while young; be careful they are not woody; and prick well 
with a fork. Prepare a strong brine of salt and water (four 
pounds of salt to each gallon of water), into which put the 
walnuts, letting them remain nine days, and changing the 
brine every third day; drain them off, put them on a dish, 
place in the sun until they become perfectly black, which will 
be in two or three days; have ready dried jars into which place 
the walnuts, and do not quite fill the jars. Boil for ten 
minutes sufficient vinegar to cover them, with spices in the above 
proportion, and pour it hot over the walnuts, which must be 
quite covered with the pickle; tie down with bladder and 
keep in dry place. They will be fit for use in a month and 
will keep good for two years. These are served as a pickle, 
and they are sometimes cut up for decoration. They may also 
be sliced and put into forcemeats and sometimes a little bit 
is used in savories. 

PLUM PRESERVES. 

Allow equal weights of sugar and plums, add sufficient water 
to the sugar to make thick syrup, boil and skim and pour over 
the plums (previously washed, picked and placed in a stone 
jar), and cover with a plate. Next day drain off syrup, boil, 
skim, and pour in on plums. Repeat this for three or four 
days. Place plums and syrup in kettle and boil very slowly 
for half an hour. 

APPLE JELLY. 

Wash, core, and chop without peeling, nice, hard, juicy ap- 
ples; cover with water and boil until juice will flow easily. 
Let drip for a day or a night. Add three-fourths pint sugar 
to one pint of juice, and cook until it flakes. 



110 



SALADS 

PERFECTION SALAD. 

One-half package of Knox gelatine, one-half cup of cold 
water, one-half cup of vinegar, juice of one lemon, one pint 
of boiling water, one-half cup of sugar, one teaspoonful of 
salt, two cups of celery cut in small pieces, one cup of finely 
shredded cabbage, one-fourth can of pimentos finely cut. Soak 
gelatine in cold water two minutes, add vinegar, lemon juice, 
boiling water, sugar and salt. Strain, and when beginning to 
set, add remaining ingredients. Turn into a mold and chill. 
Serve on lettuce leaves with mayonnaise. 

A delicious accompaniment to cold sliced chicken or veal. 
• - — Mrs. Addie Corbin Stone. 

RIVERSIDE DRIVE SALAD. 

Make a quart of ordinary lemon jelly and when it shows the 
first signs of thickening, add to it about four hard-boiled eggs 
cut into slices, some olives sliced thin, and some finely cut 
celery. Set it to harden in individual molds, and when ready 
to serve turn out on nests of lettuce leaves. Garnish with 
olives and minced nuts, and serve with mayonnaise. 

TOMATO JELLY SALAD. 

In a sauce-pan put one-half of a can of tomatoes, one bay 
leaf, four cloves, one blade of mace, one-half of a teaspoonful 
of salt, one-fourth of a teaspoonful of paprika, ten drops of 
onion juice. Simmer fifteen minutes and press through a fine 
sieve. Add one-third of a box of gelatine which has been 
soaked in one-third of a cupful of cold water, and stir until 
dissolved; add two tablespoonfuls of tarragon vinegar and 
pour into wetted molds. When firm, serve on lettuce leaves 
and garnish with mayonnaise. — Table Talk. 

TOMATO JELLY. 

Heat, strain and season one can of tomatoes. Mix with one- 
half box of gelatine which has previously been dissolved. Mold 



Ill 



cither in single individual molds or in one large one. Serve 
on lettuce leaf with a spoonful of mayonnaise on top. 

JELUY IN TOMATOES. 

This is a very pretty dish for a yellow and green luncheon. 
A jelly was made with chicken or meat stock and gelatine 
well seasoned and filled with chicken or meat dice; lamb or 
veal would be good. Small slices of cucumber pickles and 
capers are added to the jelly, together with celery dice. The 
tomatoes are skinned, chilled, scooped out and filled with 
chicken or meat dice; lamb or veal would be good. Small 
slices of cucumber pickles and capers are added to the 
jelly, together with celery dice. The tomatoes are skinned, 
chilled, scooped out and filled with the stiffened jelly, 
put in with a teaspoon. A green mayonnaise is piped 
around the edge, and the center filled with an ordinary 
yellow mayonnaise. The green is acquired by a bit of coloring 
paste. When green peppers are sweet and fresh, cook them 
first in salted boiling water, then mince them very fine and 
put them in the green mayonnaise. 

— Good Housekeeping. 

FRUIT SALAD. 

One" dozen fine oranges pulped and cut in blocks, six bananas 
cut in squares and one can sliced pineapple cut in squares; 
sweeten to taste and stir in one wine glass of sherry. Pack 
and freeze. Serve on lettuce leaves with mayonnaise dressing. 

CUCUMBER JELLY SALAD. 

Pare and cut fine three large cucumbers. Put in an agate 
sauce-pan with one small onion cut fine, one teaspoonful of 
peppercorns, two tablespoonfuls of vinegar, and a pint and a 
half of cold water. Heat and stew slowly until very tender. 
Add one-half of a package of granulated gelatine soaked in 
one-half of a cupful of cold water and stir until dissolved. 
Strain through wetted cheese-cloth. Add enough leaf-green 
color paste to color a pale green, and set aside to chill. When 
beginning to thicken, line small wetted molds with thin slices 
of fresh cucumbers, pour in the thickening jelly and place on 
ice until firm. Serve on lettuce leaves with mayonnaise or a 
French dressing. — Table Talk. 



112 



COLD MEAT SALAD. 

Free the meat from skin and bone, and cut it into small 
dice. For each pint make a French dressing with four table- 
snoonfuls of olive oil, one tablespoonful of plain or tarragon 
vinegar, one-half of a teaspoonful of salt and one-quarter of 
a teaspoonful of white pepper, and with it thoroughly saturate 
the meat. Set aside in a cold place for an hour or more 
that it may be thoroughly impregnated with the dressing. If 
you have any cold vegetables pour boiling water over them to 
rinse off any previous sauce or dressing, drain and satu- 
rate with French dressing. Arrange a bed of lettuce or 
other green salad on a platter, pour on it the meat and gar- 
nish with the vegetables. A few nasturtium leaves will add 
piquancy to the salad, or a little watercress may be used with 
the lettuce, the combination depending largely upon the meat 
on hand and the way in which it was cooked. Boiled meat 
usually needs more in the way of seasoning than roast meat; 
a few drops of onion juice or a teaspoonful of finely chopped 
chives is frequently a decided addition. — Table Talk. 

TONGUE SALAD. 

Chop contents of a can of tongue and an equal amount of 
celery. Dress with mayonnaise and garnish with lettuce. 

GRAPE-FRUIT SALAD AND DRESSING. 

Three eggs, three tablespoonfuls of water, three tablespoon- 
fuls of vinegar (two, if sharp), three tablespoonfuls of creamed 
butter, one-half pint of cream, pinch of salt. Put the yolks of 
the eggs, the water, vinegar, and butter in a double boiler and 
cook to the consistency of mush. When cold, just before serv- 
ing, mix whites and cream which have been well beaten. 
Sprinkle the fruit with salt and sugar to taste. 

— Miss Ernie Hunt. 

POTATO SALAD. 

Six medium-sized potatoes boiled and cut into cubes, one 
stalk of celery, three boiled eggs, three bell peppers. Chop 
all together and cover with mayonnaise or Durkee's dressing. 

— Mrs. Lucile Roper Smith. 



113 



GREEN PEA AND STRING BEAN SALAD. 

Mix together a cup each of cold boiled string beans and cold 
boiled peas. Season to taste and stir into them two table- 
spoonfuls of mayonnaise dressing. Arrange lettuce leaves on 
a dish, put a large spoonful of the vegetables on each leaf, 
and put a spoonful of mayonnaise on top of each mound. 
Serve very cold. 

STUFFED EGGS. 

Boil the eggs hard and throw into cold water. When per- 
fectly cold take off the shells and cut the eggs into halves. 
Take out the yolks, rub smooth in a bowl, and add an equal 
quantity of finely chopped ham, chicken or cold fish. Season 
to taste; rub to a paste with a little butter, make into balls 
the size and shape of the yolks, and fit the hollowed whites 
upon these. Run a clean toothpick or straw from end to end 
to hold the halves in place. 

SWEETBREAD SALAD. 

As soon as the sweetbreads are brought home, plunge them 
into scalding water, slightly salted, and allow them to remain 
there for ten minutes; then lay in iced water to whiten them. 
When entirely cold cook them for fifteen minutes in salted 
toiling water, wipe dry and lay them on the ice until they are 
cold and crisp, when they may_be cut with a sharp knife into 
slices or into dice. Line your salad bowl with lettuce leaves, 
lay the sliced sweetbreads upon them, and cover thickly with 
raayonnaise dressing. 

SWEETBREAD AND CUCUMBER SALAD. 

Prepare and parboil the sweetbreads. Drop into cold water 
until chilled, then set aside until ready to make the salad. 
Pare two medium-sized cucumbers and cut into one-half inch 
dice; break the sweetbreads into tiny bits of dice with a silver 
knife. Whip one pint of cream to a solid froth, stir in very 
gradually four tablespoonfuls of lemon juice, one-fourth tea- 
spoonful of salt and two dashes of cayenne pepper. Mix a 
portion of this with the prepared meat and cucumber, arrange 
on lettuce leaves, and garnish with the remainder of the 
dressing. 



114 



RICE AND TOMATO SALAD. 

Set cold boiled rice on the ice until very cold. Scoop out the 
inside of large, ripe tomatoes. Make a mixture of equal parts 
of the tomato pulp and cold rice, and add a tablespoonful of 
grated Parmesan cheese. Mix thoroughly, season with salt 
and paprika, and fill the hollowed tomatoes with the mixture. 
Set on the ice for an hour, then serve with a great spoonful 
of mayonnaise poured on top and cover each tomato. 

AN EMERGENCY SALAD 

of little green onions diced, finely shredded cabbage, sliced cu- 
cumbers and lettuce hearts, with French dressing, has often 
been used successfully. 

MELON SALAD. 

Cut the meaty inside of a ripe cantaloupe in cubes, dust 
slightly with salt, paprika and cinnamon. Put this in a jar 
next to the ice for several hours. Add a very little dissolved 
gelatine to about one-half a cup of whipped cream, and chill. 
When ready to serve, put a spoonful of the melon on a lettuce 
leaf, then a small spoonful of the whipped cream in the center 
and surround with a piping of mayonnaise made with lemon 
juice. The latter may be colored pink, which would look very 
pretty with the melon and cream. The cream should be 
slightly salted. 

WATERMELON SALAD. 

Have cubes of watermelon ice cold, dust them with salt and 
mix them with carpels of orange or. grape fruit or malaga 
grapes, seeded and skinned. Serve on lettuce or in grape fruit 
or orange halves. Cover with a lemon mayonnaise. 

NEUFCHATEL CHEESE SALAD. 

Run three new cakes of Neufchatel Cheese through a potato 
masher; to this add a teacupful of rich cream well whipped, 
a cupful of pimolas cut in halves, and one-half cupful of broken 
pecans. Season with red pepper, white pepper and , salt. Put 
the mixture into a mold greased with almond oil, and pack 
in ice and salt for four hours. When ready to serve, turn out 



115 



en a bed of lettuce leaves, decorate with halves of pimolas, 
and serve with mayonnaise dressing. 

— Mrs. Alice Culler Cobb. 

FROZEN, CHEESE SALAD. 

Beat one cream cheese te a cream with one-fourth cup of 
cream and season with paprika, salt and one teaspoonful of 
Worcestershire sauce. Turn into the freezer and freeze, but 
not too hard. Take out, put in a brick and pack in salt and 
ice for at least an hour. Slice and serve on lettuce leaves with 
French dressing. 

CELERY SALAD WITH RED PEPPERS AND CHEESE. 

Curl the celery by cutting the stalks in two-inch pieces. 
"With a sharp knife begin at the outside of the stalks making 
about five cuts parallel with each other, lengthwise, cutting 
only one-third the length of the pieces. Make six cuts at right 
angles to those already made. Put the celery in ice water and 
let stand as long as possible, over night if possible. Take 
from the water and thoroughly dry. For every cupful of celery 
take one tablespoonful of red peppers cut in small pieces. 
Mix with the celery and dress with mayonnaise. When ready 
to serve, sprinkle with the merest suggestion of grated cheese, 
put mayonnaise on top and serve. 

A FINE SALAD. 

Equal parts of celery, apples and canned pineapples, half a 
cup of almonds chopped, four or five chopped tomatoes (with- 
out seeds or juice), shredded green or red peppers may or may 
not be added, according to taste. Serve on lettuce leaf with 
mayonnaise or French dressing. 

WALDORF SALAD. 

One head of celery, one-half cup nuts, three good-sized ap- 
ples, seasoning, mayonnaise dressing. Choose fresh, crisp 
celery, cut two-thirds of it into dice, and curl the remainder 
by cutting it across into pieces about one and one-half inches 
long, then with a sharp knife cutting lengthwise almost to the 
center from each end. Let these pieces remain an hour or 
more in ice water and they will curl prettily. These are to be 



116 



used for decorating the salad. Pare, core and cut the apples 
into dice, mix with the nuts and diced celery, and serve on 
lettuce leaves with mayonnaise dressing. Garnish with the 
curled celery, or choose bright red apples, remove center and 
mix with other ingredients, and serve in the apple cups. 

STRAWBERRY SALAD. 

Put the strawberries in a glass dish with alternate layers 
of pulled pineapple. The fresh is better, but the canned pine- 
apple may be used. It should be pulled instead of sliced, be- 
cause the slices retain too much of the tough fiber. There are 
no two flavors that combine more perfectly than those of the 
strawberry and the pineapple. "When the pyramid of fruit is 
completed, the strawberries, of course, on the top, pour over 
the whole either wine or the strained juice of three lemons 
and two oranges, sweetened to taste. Keep it on the ice until 
ready to place on the table. 

A DELICIOUS FRUIT SALAD. 

One cup of Malaga grapes, three bananas; three oranges, one 
cup of English walnut kernels, one bunch of celery, one head 
of lettuce; mayonnaise dressing. This salad must be prepared 
bv the housekeeper herself, as it is such a dainty dish that a 
hireling would be apt to slight it and make a failure of what 
might otherwise be a temptation to the most fastidious gour- 
met. The only tedious part of the operation is skinning the 
grapes. Line the dish with lettuce leaves, cut the celery into 
inch lengths and mix with fruits and nuts. Mix in the mayon- 
naise and set in ice until just before it is served, when heap in 
the lettuce-lined glass dishes. 

FRUIT SALAD. 

One can combine oranges, grapes, pineapples and cherries, 
either all or a few, in any desired proportion to make a salad. 
Make a syrup of one-half cup of water and one cup of sugar 
with a little lemon juice, and mix with fruits when cold. A 
few tablespoonfuls of sherry improve the flavor. The syrup 
may be thickened slightly with gelatine if desired. For one 
cup of syrup, use one teaspoonful of Knox gelatine, softened 
in cold water and dissolved in hot syrup. Serve with mayon 
naise quite cold. 






117 



MELONS AND FRUIT SALAD. 

Cut small melons in halves and take out the seeds; fill each 
one with bits of grape fruit or orange, and a little banana; 
do not have these mussy, or use more than two kinds of fruit; 
over all pour a little sherry, if liked, mixed with a spoonful of 
powdered sugar. 

NUT SALAD. 

A delicious salad is a tiny head of Boston lettuce spread 
partly open, then sprinkled with shredded celery and nuts 
minced so fine you would scarcely know what kind they were. 
French dressing is poured over this, topped with two Malaga 
grapes cut in half and seeded. 

WALNUT SALAD No. 1. 

Blanch one-half pound of shelled walnuts, cut them in small 
pieces. Have ready the white meat of cold chicken and celery 
cut fine; add to each cupful of nuts one cupful of chicken and 
two cupfuls of celery. Mix well with mayonnaise or boiled 
dressing. Serve on lettuce leaves with a small piece of lemon 
on each plate. 

WALNUT SALAD No. 2. 

Use the best grade of English walnuts, crack carefully and 
remove the meat in perfect halves. Take an equal quantity 
of celery cut into small cubes, place a spoonful or so on a 
lettuce leaf and cover with mayonnaise. It is preferably served 
with game of any sort. 

MINCED CHICKEN. 

Grind the meat from a chicken together with a few scraps 
of cold roast or soup meat. Season highly with mustard, pep- 
per, salt, vinegar, a cupful of stock and a cupful of chopped 
celery. Serve on lettuce* 

SWISS CHICKEN. 

* Mix one cup cold cooked chicken cut in cubes, one cucumber 
'pared and cut in cubes, one cup of chopped English walnut 
meat and one cup of French peas. Moisten with French dress- 
ing, arrange on lettuce and garnish with mayonnaise. 



118 



CHICKEN SALAD. 

Two hard-boiled eggs, yolks rubbed smooth; two raw eggs, 
yolks well beaten; one tablespoonful of made mustard, salad 
oil, drop by drop until the paste thickens, one lemon (juice), 
o* - one-half cup of vinegar, two teaspoonfuls sugar, one tea- 
spoonful salt, one-fourth teaspoonful pepper or dash of cay- 
enne, two tablespoonfuls thick, sweet cream. Make the dress- 
ing carefully and slowly, stirring in the cream just before 
serving. Cut the white meat of chicken into small bits, add 
to it as much celery cut fine with silver knife, pour over it 
the dressing and serve. If not moist enough, use some of the 
chicken broth. 

CHICKEN SALAD (New). 

One cupful of chopped chicken, one cupful of celery, one 
cupful of apples, two oranges, two hard-boiled eggs, two table- 
spoonfuls of chopped nuts. Let stand for one-half an hour, 
then mix with two tablespoonfuls of chopped red peppers with 
mayonnaise dressing. Turn on lettuce. This is a delicious 
salad served after the meat course. 

OLD-FASHIONED CHICKEN SALAD. 

Equal parts of white meat of chicken, cabbage and celery 
chopped tolerably fine, one dozen hard-boiled eggs chopped. 
Season to taste with mustard, salt, black pepper and vinegar; 
add one-half teacupful of melted butter or olive oil, and mix 
thoroughly. 

TOMATO SALAD. 

Peel, chill and slice rather thick, some large tomatoes. On 
each slice lay one exactly matching of thin, soft American 
dairy cheese, and spread with mayonnaise; put a second slice 
of tomato over it and a small spoonful of mayonnaise on that. 
Serve on individual plates. . 

TOMATO AND CUCUMBER ASPIC. 

Cook down a can of tomato with a slice of onion, salt and 
popper and a sprig of parsley, till smooth; strain, measure and 
set with sufficient gelatine (a level tablespoon to a. pint). 
Take a mold and rub with a little oil, and on this put slices 



119 



of very thin cucumber. When the tomato jelly is cold, slowly 
pour it in; or, stick the cucumbers on the mold with a little 
dissolved gelatine, dipping each slice in to wet it. When firm 
turn out on lettuce and put a row of cucumber slices over- 
lapping all around. Serve with stiff mayonnaise. 

CHEESE AND PIMENTO SALAD. 

Break up four cream cheeses with a fork. Grind one small 
can of pimentos through the fine blade of the meat chopper, 
and mix thoroughly with the cheese, adding a very little of 
the juice from the pimento can, and beating the whole into a 
light, creamy mass. Heap on lettuce, and surround with may- 
onnaise dressing. This is one of the most beautiful of salads, 
as well as one of the most delicious, being a particularly pretty 
combination of pink, yellow and green. 

JELLIED HAM SALAD ("BLISS") 

Soak one-quarter of a box of gelatine in one-quarter of a 
cupful of cold water, add three-quarters of a cupful of boiling 
chicken stock and strain. Add one cupful of chopped ham 
which has been highly seasoned with cayenne and a little 
lemon juice. Let stand until it begins to thicken, then add 
one cupful of cream whipped to a stiff froth, and turn into a 
wetted mold. When firm turn out on a bed of blanched lettuce 
leaves and garnish with mayonnaise. 

HAM SALAD. 

Mince one cupful of boiled or fried ham, four hard-boiled 
eggs (boil at least twenty minutes), one teaspoonful of celery 
seed, one of mustard, one spoonful of Worcestershire sauce, 
two green peppers. Make nests of cold mashed potatoes, fill 
with ham heaping high, dress with mayonnaise and minced 
parsley or lettuce. 

A NEW SALAD. 

Wash, then soak in cold water, the inside leaves of tender 
lettuce, drain it, dry it on a napkin and arrange it tastefully 
on a flat dish; make a salad by slicing two bananas, twelve 
white grapes, one stalk of celery and twenty-four peanuts, or 
any preferred kind of nuts; mix well and spread it on the 



120 



leaves, then cover it with mayonnaise or French dressing. 
Serve with salted wafers and neufchatel cheese, ice cold. 

NUT AND OLIVE SALAD. 

Put one cupful of shelled English walnuts in a saucepan, 
add two slices of onion, one-half of a teaspoonful of salt, one 
bay leaf and one blade of mace; cover with boiling water and 
boil ten minutes. Throw into ice water until chilled, then 
drain and dry on a towel. Hard boil four eggs and cut them 
in quarters lengthwise. Cut two dozen large olives in long 
strips. Mix together the nuts and olives, and marinate with 
a French dressing; turn out on a platter which has been lined 
with lettuce leaves and garnished with eggs. 

SARDINE SALAD. 

Take twelve boneless sardines, lay in a colander and pour 
boiling water quickly over them to remove the oil, then place 
en ice until firm. If the sardines are high grade ones and 
genuinely imported, the washing may be dispensed with, but 
if the oil on them tastes at all doubtful it had better be re- 
moved. Line a salad bowl with fresh, crisp lettuce leaves, lay 
iii it the sardines, sprinkle over them two chopped hard-boiled 
eggs, and serve with a French dressing. 

PINEAPPLE AND CELERY SAjuAD. 

Cut one-half cup of celery and one tablespoonful of peppers 
in small pieces and mix with one cup of shredded pineapple. 
Add one tablespoonful of nuts; mix with mayonnaise and when 
cold, serve on curly lettuce leaves or in apple, shaddock or 
orange cups. 

ASPARAGUS AND EGG SALAD. 

Cook, drain and chill asparagus, whole. Cook hard four 
eggs and cut in lengthwise quarters; arrange the asparagus 
or. lettuce and surround with the eggs and put spoonfuls of 
stiff mayonnaise all around the edge. Serve with grated cheese 
sprinkled the last thing over the asparagus only. 






SAUCES AND SALAD DRESSINGS 121 



SAUCES AND SALAD DRESSINGS 

CREAM DRESSING No. 1. 

Yolk of one egg, one-fourth teaspoonful of mustard, one-half 
teaspoonful of sugar, one teaspoonful of salt, a pinch of cay- 
enne pepper, a heaping teaspoonful of flour; beat together well 
all the above ingredients. Put on the stove one cup of vinegar 
(if too strong, dilute with water) ; when boiling, stir the boil- 
ing vinegar into the above mixture, place back on the stove 
and stir constantly until like a paste. When cold, thin to the 
desired consistency with whipped cream. 

— Mrs. Ellen Tudor Holmes. 
— Mrs. Annie Holmes Hardeman. 

CREAM DRESSING No. 2. 

Three eggs, one tablespoonful of olive oil or melted butter, 
two tablespoonfuls of mustard, one cup of rich cream, one-half 
cup of vinegar, one teaspoonful of salt and pepper. Mix mus- 
tard and oil, then well beaten eggs, cream, vinegar, salt and 
pepper. Put mixture in sauce-pan and boil gently till thick 
as cream. When done put in glass jars and keep in cool place 
for salads. — Mrs. Mary Findlay Orr. 

CREAM DRESSING No. 3. 

Three tablespoonfuls of melted butter, one teaspoonful of 
mustard, one cup of cream or milk, two teaspoonfuls of salt, 
one-half cup of hot vinegar, one-fourth saltspoonful of cayenne 
peppper, two tablespoonfuls of sugar, three eggs, whites beaten 
stiff. Cook in a double boiler until it thickens like soft cus- 
tard. Stir well, and if put in a cool place will keep two or 
tbree weeks. Best to cover closely if kept. 

SALAD DRESSING No. 1. 

One cup of vinegar, one cup of water, one cup of butter; boil 
and then add the yolks of ten well beaten eggs. Place on the 
fire for one minute, season with mustard, salt and pepper to 
taste. This will make one quart of dressing. 

— Miss Madge Patterson, by Mrs. Madge Roberts Blair. 



122 SAUCES AND SALAD DRESSINGS 



SALAD DRESSING No. 2. 

Beat one egg slightly, stir into it one heaping teaspoonful of 
mustard and one-half teaspoonful each of salt and sugar, a little 
black pepper, and one-half teacupful of vinegar. Drop in a 
lump of butter the size of a hickory nut, and stir over the fire 
until the consistency of custard. 

— Mrs. Eugenia Rogers Ellis. 

SALAD DRESSING No. 3. 

One egg well beaten, one tablespoonful of sugar, one tea- 
spoonful of corn starch, one-half teacupful of vinegar, one-half 
teacupful of water, one scant teaspoonful of salt, one-fourth 
teaspoonful of mustard, butter the size of an egg. Cook until 
thick, stirring constantly, then remove from stove. Just be- 
fore using, thin with milk or cream. Splendid for fruit salad. 

— Mrs. S. S. Sweet. 

MUSTARD DRESSING. 

One teaspoonful of best mustard, one level teaspoonful of 
salt, one level teaspoonful of sugar, one tablespoonful of flour, 
a pinch of cayenne pepper, one egg, two large tablespoonfuls 
of gravy that comes from a boiled ham when it is sliced, one 
teacupful or coffeecupful of vinegar. Mix the mustard, salt, 
sugar, flour and pepper thoroughly with the ham gravy. Beat 
egg well and mix in next, then add vinegar, a little at the time 
to prevent lumps. Cook until it thickens, stirring often, In 
double boiler or vessel placed in pan of boiling water on hottest 
part of stove. — Mrs. Fannie Prescott Ross. 

FRENCH DRESSING. 

Two tablespoonfuls of olive oil, three tablespoonfuls of vine- 
gar, one teaspoonful of salt, one teaspoonful of black pepper, 
red pepper to taste. Mix thoroughly. 

— Mrs. Madge Roberts Blair. 

MAYONNAISE DRESSING No. 1. 

Mix one teaspoonful of mustard, one teaspoonful of pow- 
dered sugar, one-half teaspoonful of salt, one-fourth teaspoon- 
ful of cayenne pepper in a small bowl. Add the yolks of two 
raw eggs and stir constantly. Measure one pint of olive oil, 



SAUCES AND SALAD DRESSINGS 123 

two tablespoonfuls of vinegar, and two tablespoonfuls of lemon 
juice into different vessels at hand ready for use. Add the 
olive oil to the contents of the howl, drop hy drop, stirring 
constantly. When too thick, thin with lemon juice or vinegar 
until all is used. Should it curdle, start with yolk of raw egg 
in another bowl, and stirring constantly add the curdled mix- 
ture a little at a time. 

MAYONNAISE DRESSING No. 2. 

Beat well the yolks of two eggs, then beat in olive oil and 
a few drops of lemon juice (using juice of one lemon) until 
one-half pint of oil has been beaten in. Season with salt and 
cayenne pepper to taste. Set aside on ice until ready to serve. 
The quantity may be increased by using more olive oil and 
lemon juice. Salt and cayenne pepper to taste. 

— Mrs. Estelle Stevens Mason. 

MAYONNAISE DRESSING No. 3. 

If very carefully prepared, the quickest way of making it 
with good results. Put the yolk of one strictly fresh egg in a 
mortar and add to this, juice of one lemon, two teaspoonfuls 
mustard, one teaspoonful of salt, a pinch of cayenne pepper. 
Stir this until a smooth mixture, then gradually add one pint 
cf best olive oil, keep stirring slowly and in a few minutes 
your dressing will be thick enough to cut. Have it in cool 
place. 

MAYONNAISE DRESSING (Without Oil). 

Mix yolks of three eggs with two teaspoonfuls of salt, one 
teaspoonful of sugar, one teaspoonful of mustard, and one-half 
saltspoonful of paprika. Beat well, then add two tablespoon- 
fuls melted butter, one cupful thick cream, one-half cup hot 
vinegar, and whites of three eggs beaten stiff. Cook over hot 
water, stirring continually. 

MAYONNAISE WITHOUT EGG. 

Few people know one can make a perfect-looking and per- 
fect-tasting stiff mayonnaise without any egg at all. Place a 
teaspoonful of plain mustard, mixed with a few drops of cold 
water, in a small bowl. Add oil, not necessarily drop by drop, 



124 SAUCES AND SALAD DRESSINGS 

but still rather slowly; stir vigorously all the while. As it 
thickens too much to handle comfortably, thin with lemon 
juice or vinegar. A little tarragon vinegar i3 always a great 
addition to any salad. After the mayonnaise is finished, sea- 
ton according to taste and discretion. There is hardly any 
limit to the quantity of oil that may be used. Less or more 
mustard may be used, but it must be borne in mind that it is 
the made mustard that holds the oil together. You can make 
a large quantity of mayonnaise at once, using a dessertspoonful 
of mustard and as much oil as you can afford — enough for 
several meals. It keeps beautifully in a covered jar in a cool 
place. 

MAYONNAISE DRESSING WITH WHIPPED CREAM. 

Yolks of two eggs, one and one-half to two gills of olive oil, 
two lemons, two saltspoonfuls of salt, a pinch of cayenne 
pepper. Add oil and lemon juice gradually to eggs, beating 
until very thick and light. Place on ice, and when very cold, 
add an equal quantity of whipped cream. Cream must be 
beaten with egg-beater and placed on ice before adding to 
mayonnaise. Very fine for all fruit and vegetable salads. 

— Mrs. Eula F. Willingham Council. 

COLD SAUCE. 

To one-half pint of mayonnaise sauce, mix in two table- 
spoonfuls of capers, two cucumber pickles chopped fine, one 
tablespoonful of chopped parsley, a little onion if liked. Mix 
all together. It will keep for a long time, and is a delicious 
sauce for fried fish, cold tongue and ham. 

DRESSING FOR LETTUCE. 

Three eggs, saltspoonful each of salt, sugar and dry mus- 
tard, a dash of red pepper, three tablespoonfuls of olive oil. 
Hard-boil the eggs, chop the whites fine, mash the yellows and 
add salt, sugar, mustard and pepper. Stir oil in gradually 
until smooth. Thin with vinegar to consistency of mayon- 
naise, and beat in chopped whites. 

— Mrs. Lula Brown White. 

DRESSING FOR COLD SLAW. 

Two eggs beaten light, one teaspoonful of mustard, four 
heaping tablespoonfuls of sugar, one teaspoonful of salt, two 



SAUCES AND SALAD DRESSINGS 1ZO 

of celery seed, piece of butter size of a walnut, and one-half 
pint of vinegar, black pepper to taste. Boil as custard until 
thick. Pour over shredded cabbage after it is cold. One table- 
spoonful of salad oil can be added if you omit butter. 

TOMATO SAUCE No. 1. 

Three-pound can of tomatoes, soupspoonful of gelatine, one- 
fourth teaspoonful of spice, soupspoonful of butter, one-fourth 
teaspoonful of cloves, one-fourth teaspoonful of cinnamon, 
sugar, one-fourth teaspoonful of salt, one lemon. Boil toma- 
toes with a cup of water, add all the spices, salt and butter; 
sweeten to taste. Let boil until tomatoes are thoroughly 
cooked, strain and while hot add gelatine dissolved in water, 
and juice of lemon; mix well and set aside to harden. 

— Mrs. Maude Massey Ray. 

TOMATO SAUCE No. 2. 

Two tablespoonfuls of butter, two tablespoonfuls of flour, 
one-half teaspoonful of onion juice, one cup strained tomato, 
seasoning. (To get the onion juice, cut a small onion in two 
and either scrape or grate it until you get the required amount 
of juice.) Blend flour and butter in a sauce-pan, add the 
onion juice, then the strained tomato very slowly, stir until 
boiling, season to taste, and cook about three minutes. 

TOMATO SAUCE FOR OMELETTE. 

One cupful of strained tomatoes, one bay leaf, sprig of pars- 
ley, few grains of pepper, one-fourth teaspoonful of salt, one 
teaspoonful of sugar, few drops lemon juice, one tablespoonful 
of butter, one tablespoonful of flour. Heat tomatoes and sea- 
soning, then put butter in chafing dish; when bubbling hot, 
add the flour and then the tomatoes and seasoning. 

CANNED MUSHROOM SAUCE. 

One-half teacupful of the liquor from the mushrooms, one- 
half cup of water and one-half tablespoonful ox butter; put 
in a bright sauce-pan and let it simmer a few minutes. Add 
one-half a can of mushrooms and a teaspoonful of flour. Cook 
until it thickens, season with pepper and salt. Serve with beef 
steak or roast beef. 



126 SAUCES AND SALAD DRESSINGS 



MUSHROOM SAUCE No. 1. 

Skin, v/ash and dry one-half pound mushrooms and chop 
them finely; put them into a sauce-pan with one-half table- 
spoonful of Plantene and cook them for ten minutes, then add 
two tablespoonfuls of bread-crumbs, two tablespoonfuls of 
water, a little chopped parsley, salt, pepper, grate of nutmeg, 
and dash of paprika; cook for five minutes. Serve hot. 

MUSHROOM SAUCE No. 2. 

Put mushrooms in a granite pot with plenty of salt and 
cook until tender. (This refers, of course, to fresh mush- 
rooms.) Next, put through the press to extract the juice; 
measure the juice; place on stove, and to each quart add a 
teaspoonful of small cayenne peppers and a half teaspoonful 
of celery seed. Cook ten minutes, strain through a cloth and 
bottle. This will keep a long time in a cool place. 

MUSHROOM SAUCE No. 3. 

Skin and cut off the stems of four or five mushrooms, lay 
them in the oyster or steak broiler and sprinkle moderately 
with salt. Heat one teacupful of fresh cream, one tablespoon- 
ful of butter, one saltspoonful each of black cayenne pepper 
and salt, and stir the mushrooms hot from the broiler into 
thp sauce. Serve immediately with chops or steak. 

CHEESE SAUCE. 

In serving noodles or any of the forms of macaroni as a 
lunch dish, the cheese sauce is made by adding to a pint or 
more of white sauce grated cheese, the exact amount varying 
according to the strength of the cheese and intensity of flavor 
desired. The paste is boiled in salted water until tender, 
drained and mixed with the sauce, then kept hot for at least 
ten minutes to absorb the desired flavor. 

BEARNAISE SAUCE. 

Beat two egg yolks slightly, add one tablespoonful of cold 
water and one tablespoonful of butter. Cook in a double boiler 
for a moment, then add three tablespoonfuls of butter, one at 
a time, one-eighth teaspoonful of salt, same of paprika, one of 
minced parsley, and one tablespoonful of horseradish. If pre- 



SAUCES. AND SALAD DRESSINGS 12? 



ferred, the horseradish may be omitted and tarragon vinegar 
used instead. Tarragon vinegar gives a fine flavor to the 
sauce. This should be put in a small warm dish and passed 
after the meat is served, and it should be served as soon as it 
is made. 

CAPER SAUCE No. 1. 

Two tablespoonfuls of butter, three tablespoonfuls of flour, 
one-quarter teaspoonful each of salt and paprika and one-half 
teaspoonful of onion juice. When this is cooked add one 
and one-half cups of boiling water, one tablespoonful of butter 
cut in bits, one tablespoonful of parsley and four tablespoon- 
fuls of capers. 

CAPER SAUCE No. 2. 

Melt one teacupful of butter and stir in one tablespoonful 
of flour; when the two are well mixed, add pepper and salt, 
and not quite a pint of boiling water. Stir the sauce on the 
fire until it thickens, then add three tablespoonfuls of French 
capers. After the sauce-pan has been removed from the fire, 
you may stir in the beaten yolk of one egg and the juice of 
half a lemon, if you like. 

OLIVE SAUCE. 

Brown one tablespoonful of butter, add one heaping table- 
spoonful of flour and brown again. Add one-half of a pint of 
beef stock and stir until smooth and thick. Season to taste, 
add one tablespoonful of Worcestershire sauce and one dozen 
olives chopped fine, and simmer five minutes. 

SAUCE FOR ASPARAGUS. 

One cupful of asparagus juice, one teaspoonful of sugar, one 
tablespoonful of vinegar, one-half teaspoonful of salt, two or 
three lemons, three eggs (whole). Beat eggs lightly, and put 
other ingredients on stove. After it boils, mix with eggs, 
stirring constantly; put on stove again to thicken. 

CREAM SAUCE. 

One light tablespoonful of flour, one large tablespoonful of 
butter, two teacupfuls of milk, salt and red pepper. Melt butter 



128 SAUCES AND SALAD DRESSINGS 

la double boiler, sift in flour, stir until smooth; heat milk, and 
add salt and pepper. Mix the two and stir until like soft cus- 
tard. — Mrs. Eleanor Hall Jaques. 

CREAM SAUCE FOR CHICKEN. 

Dissolve one tablespoonful of flour in one gill of cold milk 
(i. e., add a little milk at a time and stir until it is a smooth 
paste), and add to it a half pint of lukewarm milk. Put a 
lamp of butter the size of an egg into a sauce-pan, melt it a 
little and add a pinch of salt and pepper; stir the milk into 
the butter and when it is thick, serve with the chicken. 

BECHAMEL SAUCE. 

Put a lump of butter the size of a walnut into a sauce-pan 
with an even tablespoonful of flour, cook thoroughly without 
allowing it to brown. Mix into this roux a cupful of hot veal 
stock (made by putting veal into cold water and allowing it 
to boil two or three hours), a cupful of boiling cream, and 
popper and salt to taste. Put a carrot and a sprig of parsley 
with the veal when you put it on to boil. 

MINT SAUCE. 

Four tablespoonfuls of fresh mint chopped fine, six table- 
spoonfuls of vinegar, two tablespoonfuls of sugar dissolved in 
vinegar; mix it an hour or two before dinner, that the vinegar 
may be well flavored with the mint. Serve with mutton or 
lamb. 

. CURRANT JELLY SAUCE FOR VENISON. 

Melt currant jelly with a little warm water, stirring until 
it is perfectly smooth, using one-half glass of jelly; add one- 
balf glass of sherry wine. Put on the stove and as soon as it 
is hot serve. The wine may be omitted and more water used. 
Season with spices. 

APPLE SAUCE. 

Pare, core and slice tart apples, put them into a sauce-pan 
with just sufficient water to prevent them from burning, and 
stew them until soft. Mash them to a paste and make them 
sweet with granulated sugar, stirring it in while they are hot. 



SAUCES AND SALAD DRESSINGS 129 

Ec careful not to have it thin and watery. Serve with roast 
pork or any kind of fresh pork. By adding cinnamon or any 
kind of spice preferred, it makes a nice dish for tea, served in 
saucers with rich cream. 

APPLE ENTREE. 

Core apples, leaving skin on bottom to form cup; place in 
oven until tender; take out, fill cup with cranberry jelly and 
nuts, make meringue by using to the white of one egg beaten 
lightly one tablespoonful of sugar. Cover top of apple with 
meringue and put in oven to brown. Serve cold with any kind 
of fowl. — -Mrs. Olivia Montfort Pope. 

TO COOK CRANBERRIES. 

1. Wash them clean, and remove all stems and leaves. 

2. Always cook in a porcelain-lined kettle or stew-pan. 
Never cook in tin or brass. 

3. The sooner they are eaten after cooking, the sooner you 
will know how good they are. 

Sauce No. 1. — One quart of berries, one pint of water, one 
pound of granulated sugar. Boil ten minutes, shake the vessel, 
do not stir. This means a full, heaped, dry-measure quart, 
which should weigh fully seventeen ounces. 

Sauce No. 2. — One quart of berries, one pint of water, one 
pound of granulated sugar. Bring sugar and water to boil, add 
the fruit and boil till clear, fifteen or twenty minutes. 

Sauce No. 3. — One pound of berries, one pint (scant) of cold 
water, one-half pound of granulated sugar. Boil together the 
berries and water ten minutes; add sugar, and boil five min- 
utes longer. 

Strained Sauce. — One and one-half pounds of berries, one 
pint of water, three-fourths of a pound of sugar. Boil to- 
gether berries and water ten to twelve minutes; strain through- 
a colander and add sugar. 

— American Cranberry Growers' Association. 

CRANBERRY JELLY. 

Pick over and wash a quart of cranberries; drain off the 
water and put the wet berries into the inner vessel of a double 
boiler, filling the outer with lukewarm water. Cover closely. 



130 SAUCES AND SALAD DRESSINGS 

Ering to a boil, and keep this up until the berries are broken 
(o pieces and scalding hot. Strain and press in a cheese-cloth 
bag into a clean sauce-pan, and heat to boiling very quickly. 
Add a cupful of sugar that has been heated in the oven, take 
from the fire as soon as the sugar is melted, and when almost 
cold, turn into a mold wet with cold water. 

CRANBERRY SAUCE. 

Wash a quart of ripe cranberries and pick out all soft or 
decayed ones; put them into a stew-pan with one-half teacup 
of water, and stew them slowly, stirring them frequently, par- 
ticularly after they begin to burst. When they are soft and 
thick like marmalade, pour them into a colander; take a pint 
cup and rub the berries with the bottom, pressing all the juice 
and pulp through the colander. Stir a pound of granulated 
sugar (or less if you like it tart) to the juice; put it on the 
stove and cook a few minutes, stirring constantly. Pour into 
a jelly mold, and as soon as it jellies, turn it on a glass dish. 
If it stands in the mold, it will be dark and taste of the tin. 
You can mash and sweeten the berries, and of course there will 
be no waste, but it is much nicer pressed through the colander. 
Serve with baked turkey, fowls and ducks. 

HOLLAND SAUCE. 

Put a piece of butter the size of a pigeon's egg into a sauce- 
pan, and when it melts, add an even tablespoonful of flour, 
stir until the flour is cooked, then stir in one-half pint of boil- 
ing water; when it boils, take it from the fire and stir into it 
gradually the beaten yolks of four eggs; return the sauce to 
the fire for a minute, to set the eggs; do not allow it to boil. 
Remove it from the fire and stir in the juice of half a small 
lemon and fresh butter the size of a walnut, stir all together, 
beating well. This is a nice sauce for boiled salmon or any 
• kind of fish. A little vinegar may be used in place of the 
lemon. Season with pepper and salt. 

SHRIMP SAUCE. 

Rub into a tumblerful of butter, one teaspoonful of flour, 
pepper and salt to taste. Put a tumblerful of hot water into 
a sauce-pan, and add the butter and seasoning; simmer five 
minutes. Add one-third of a pint of the meat of boiled or 
canned shrimps. 



SAUCES. AND SALAD DRESSINGS 131 



WHITE SAUCE FOR FISH. 

Take one pint of boiling water, one-half tablespoonful of 
butter, and flour to thicken it to the consistency of cream, two 
tablespoonfuls of tomato catsup. Boil all together for a few 
minutes and serve with boiled or baked fish. 

SAUCE TARTARE. 

Place the yolks of two eggs in a deep plate and gradually 
add salad oil, beating all the time until thick as soft butter; 
thin to cream with lemon juice and vinegar, add more oil to 
thicken and thin again. When enough is made, season with 
salt; add two tablespoonfuls finely chopped cucumber pickles. 
Serve with croquettes or baked fish. 

DRAWN BUTTER SAUCE. 

Three tablespoonfuls of butter, one of flour, half pint of 
water, a pinch of salt and pepper. Put two spoonfuls of butter 
into a stew-pan, and when it bubbles sprinkle in the flour. Stir 
well with a wire egg-whisk until the flour is well cooked, with- 
out taking color, and then mix in well the half pint of water. 
Take it off the fire and pass it through a colander, and stir 
in the other ounce of butter cut in pieces. When properly 
mixed and melted it is ready for use. 

VINAIGRETTE SAUCE No. 1. 

In a bowl put one tablespoonful of finely chopped shallot 
or Spanish onion, one tablespoonful each of chopped parsley 
and chervil, and one teaspoonful of chopped chives. Add one- 
half teaspotmful of salt, one-third of a teaspoonful of migno- 
nette pepper, and five teaspoonfuls of olive oil, and one scant 
cupful corn starch. Beat well, add ten drops bitter almond and 
two tablespoonfuls of orange flower water, then the stiffly 
whipped whites of six eggs and one teaspoonful of baking 
powder. Beat hard for five minutes and bake in jelly tins. 

VINAIGRETTE SAUCE No. 2. 

One-third cup of olive oil, one tablespoonful of chopped 
pickles, one tablespoonful of chopped pepper, one tablespoonful 
si chopped parsley, one-half teaspoonful of paprika, one tea- 



132 SAUCES AND SALAD DRESSINGS 

spoonful of salt, few grains cayenne, one-fourth cup vinegar. 
Mix ingredients in order given, stir well and serve cold. 

TAPIOCA CREAM SAUCE. 

Cook in a double boiler for fifteen minutes one quart of hot 
milk, two heaping tablespoonfuls of Minute Tapioca and a 
little salt, stirring frequently. Beat together the yolks of two 
eggs and one-half cup of sugar, and at the end of fifteen min- 
utes stir into the milk and Tapioca. Let all this cook until it 
begins to thicken like custard. Remove from fire, pour into a 
dish and whip in the beaten whites of the eggs until no white 
is to be seen. Add any flavoring desired. It is delicious 
poured, when cold, over any fresh fruit, as strawberries, rasp- 
berries, peaches or oranges. 

STRAAVBERRY SAUCE. 

Cream two tablespoonfuls of butter and add one cup of 
powdered sugar and one egg yolk. Beat in half a cup of pre- 
served fruit or jam when fresh berries cannot be obtained. 
Chill well before serving. 

HOT CHOCOLATE SAUCE. 

Boil together for five minutes a cup of water and a half cup 
of granulated sugar; then add five tablespoonfuls of grated 
chocolate that has been rubbed smooth in a gill of milk and a 
tablespoonful of arrowroot dissolved in a half gill of cold 
water. Boil all together for five minutes, stirring steadily: 
add a pinch of cinnamon, a teaspoonful of vanilla, and serve. 

HARD SAUCE. 

Cream, one cup of butter, three cups of sugar; when light 
beat in three-fourths teacup of wine, juice of one lemon, two 
teaspoonfuls of nutmeg. Beat long and hard, until several 
shades lighter than at first; smooth into shape with a bread 
1 nife dipped in cold water, and stamp with a wooden mold 
first scalded and then dipped in cold water. 

APPLE SAUCE. 

Cook the apples, which have been peeled and quartered, 
with a very little water — one-fourth of a cup to three cups of 



SAUCES AND SALAD DRESSINGS 133 

apples — add one-half cup of sugar and a sprinkling of nutmeg 
or cinnamon. This is left in the cooker but two hours, and it 
will come out with each piece of apple perfectly tender and 
yet not mushy. 

FOAMY SAUCE. 

Cream well one-quarter of a pound of butter, add one cupful 
of powdered sugar and cream again. Work in gradually two 
tablespoonfuls of sherry and one teaspoonful of vanilla. Just 
before serving, stir in three tablespoonfuls of boiling water 
and the whipped white of an egg, and beat until light and 
foamy. 

WINE SAUCE. 

One-half cupful of butter, one cupful of sugar, one table- 
spoonful of flour, one and one-half teacupfuls of boiling water, 
two tablespoonfuls of sherry wine, a pinch of nutmeg if de- 
sired. 



134 VEGETABLES 



VEGETABLES 

FREED APPLES. 

Quarter five apples and remove the core, leave the skin on. 
Put in a frying-pan one cup of sugar, two tablespoonfuls of 
butter, and two tablespoonfuls of water. Let this melt, then 
lay in the pieces of apple, peel side up. Cover and fry slowly 
until brown. 

ASPARAGUS ]\o. 1. 

After experimenting with all sorts of utensils in which to 
boil asparagus, it was finally discovered that a large tin coffee 
pot met the requirements, at least for a small family. Its 
height admits the asparagus standing on end; its narrowness 
prevents the tips ,from toppling over; the spout gives an 
outlet in case of boiling over, the closed lid allows the tips 
10 delicately steam, while the stalks are cooked thoroughly in 
the deep, rapidly boiling water. As a result one never has 
broken tips or tough stalks. 

ASPARAGUS No. 2. 

Have a stew-pan of boiling water salted, lay in the asparagus 
t.ed in bunches, boil one-half an hour; lay buttered slices of 
toast in a dish and pour over them a little water in which the 
asparagus was boiled; put the asparagus on the toast, and 
serve hot. Skin the white part or it will be tough. 

BOILED ARTICHOKES WITH HOLLANDAISE SAUCE. 

Clip off the tips of the outer leaves with scissors, cut the 
upper ones off straight with a knife and pare the bottoms. 
Wash well, and place in boiling water. To determine when 
they are done, run the tip of a knife through the bottom and 
if tender place them upside down on a cloth to drain, then pull 
out all the inside small leaves with the fingers, then with^a 
small spoon remove all the choke attached to the bottom. 
Close the opening thus formed with the leaves that were 
pulled out and dress the artichokes on a folded napkin. Serve 
the Hollandaise sauce separately. 






VEGETABLES 135 

STUFFED ARTICHOKE BOTTOMS. 

Wash well in boiling water eight artichokes, and drain in a 
cloth. Season the inside with salt and pepper and duxelle 
dressing; smooth with a knife, sprinkle with bread-crumbs, 
and add a little butter. Put this in a buttered baking dish 
and bake ten minutes. Pour a good gravy over this and serve. 

ARTICHOKES STUFFED. 

Take out the inside of eight boiled artichokes, carefully pre- 
pare a good dressing, adding two dessertspoonfuls of fresh 
bread-crumbs, stirring over the fire until it thickens well, cool 
and add the yolks of three eggs and plenty of seasoning. Fill 
the artichokes with this, cover each with a thin slice of fat 
pork and tie very firmly to prevent the gravy from leaking 
while cooking. Place them in a saute-pan with a pint of good 
gravy, cover and braise in the oven for half an hour, remove 
to a dish, take the strings off and serve with Madeira sauce. 

BURR ARTICHOKES. 

The burr or globe artichokes should be well washed, put to 
boil in plenty of hot water, slightly salted; boil until tender 
which may be ascertained by drawing a leaf; trim the points 
and serve with butter. A separate plate should be provided 
to serve them on. Jerusalem artichokes are sliced and boiled 
like turnips, or cooked in any way Irish potatoes are; they require 
longer boiling. 

BEETS. 

Wash them clean, put them to boil in hot water, cooking 
fiom one to two hours according to size. When they are soft, 
take them up in a pan of cold water, rub off the skin, slice 
them and dress with butter, pepper and salt, when young and 
tender, or with salt, pepper and vinegar. Old beets lose their 
sweetness and are best dressed with hot spiced vinegar and 
with a little sugar added. They may be eaten cold when 
dressed with vinegar and also dressed as a salad. 

BEANS. 

String them carefully, wash them well and boil them in an 
open vessel for half an hour, or until they are tender. The 



136 VEGETABLES 

water should be boiling and salted when they are put in; a 
S2iall piece of bacon may be boiled with them. The white wax 
bean is the best. 

CABBAGE. 

Try cooking cabbage in this way; it will surprise you: 
Have a pot half filled with boiling water, add a teaspoonful 
of salt and a pinch of soda. Quarter the cabbage and remove 
the heart. Plunge the cabbage into the boiling water; weight 
it down with a plate or saucer. Do not cover the pot and 
there will be no odor. Keep at a galloping boil for forty min- 
utes. Remove from the fire, drain through a colander; pour 
over it a cream dressing. As good as cauliflower. 

BOILED CABBAGE. 

Strip off the green leaves, examine and wash well; lay in 
cold water until ready for use. Cut out the center leaving 
two or three rows of leaves; scald the cabbage well; when the 
leaves wilt from scalding there will be less danger of their 
breaking. Chop the center fine, add to it any scraps of cold 
meat or poultry; season with pepper, salt and onion, if the 
flavor is liked; bind all together with a raw egg worked in, 
add a few bread-crumbs. Make this into a large ball and put 
in the center of the wilted leaves, fold them over carefully 
and wrap them with thread; over this put a thin piece of 
muslin and tie securely, and boil until the cabbage Is tender. 
Drain it from the water and remove the cloth and strings. 
Serve upon a hot dish with melted butter poured over. 

SCALLOPED CREAM CABBAGE. 

Cut a cabbage coarser than for slaw, sprinkle with salt and 
boil until tender; pour off the water, rinse with clear, hot 
water, twice drain; put into a pudding dish with salt, pepper, 
bits of butter, a few bread-crumbs and cream enough to mois- 
ten, then brown in the oven. 

CAULIFLOWER No. 1. 

Remove the outer leaves. Soak, head down, in strong salt 
water one hour. Place in a pot of boiling water, head down. 



VEGETABLES 137 

Boil until tender; place it on a hot platter and pour over it a 
rich, cream gravy into which has been grated one-half pound 
of cheese. 

CAULIFLOWER No. 2. 

Lay cauliflower in cold water for half an hour, then let 
it boil, with a little salt added to water. Let boil steadily for 
fifteen minutes, then put the cauliflower . on a hot vegetable 
dish until following sauce is made: Heat a cupful of cream, 
beat the yolks of two eggs, dissolve teaspoonful of corn starch 
with a little milk; add a little grated nutmeg. 

Cook cabbage in the same way. 

STEWED CELERY. 

Select the heart of a head of celery, trim off the leaves and 
green stalks, tie with cotton twine into a good shape; put it in 
a pan with cold milk and water in equal proportions and a 
little salt, boil gently till quite soft and then drain off the 
liquid. Have ready some long finger-shaped pieces of hot 
buttered toast, arrange the celery neatly on these and pour 
over some good egg sauce. Sprinkle over all chopped parsley 
and serve. 

CUCUMBERS. 

Put them on ice or in cold water; an hour before they are 
served, peel and cut in slices; cover them with cold water 
until a few minutes before sending them to the table; pour 
off this water and add a few slices of onions; season with 
pepper, salt and vinegar. 

CORN PUDDING No. 1. 

One quart of corn, three eggs well beaten, one-half pint of 
milk, one tablespoonful of butter, pepper and salt. Bake one- 
half hour. Canned corn may be used in winter. A nice dish 
for supper. 

CORN PUDDING No. 2. 

The corn pudding will require sufficient scraped or grated 
corn to measure one quart, one cupful or more of milk (accord- 
ing to the age and milkness of the corn), and a high seasoning 
of salt and pepper. To this add three well beaten eggs, three 



138 VEGETABLES 

tablespoonfuls of sifted flour, three tablespoonfuls of butter 
melted. Pour the batter into a pudding dish and bake for 
one hour, and a half in a slow oven. 

CORN FRITTERS. 

One teacup of milk, three eggs, one pint of green corn 
grated, a little salt, and as much flour as will form a batter. 
Separate eggs and beat them very light; to the yolks add corn, 
milk and flour, to form a batter. Beat very hard, then stir in 
the whites and drop the batter, spoonful at a time, in hot lard. 

BAKED CORN. 

Two cups of canned corn chopped fine, one egg, one-half 
cap of milk, one tablespoonful of butter, salt and pepper to 
taste. Beat the egg light and stir this and milk into the corn 
and bake until firm. 

— -Miss Madge Patterson, by Mrs. Madge Roberts Blair. 

GREEN OR CANNED CORN PUDDING. 

One quart milk, five eggs, two tablespoonfuls melted butter, 
two tablespoonfuls of white sugar, one dozen ears of corn; 
grate the corn from the cob, but if canned, chop fine; beat the 
whites and yolks of eggs separately, put in corn and yolks 
together, stir hard and add butter, then the milk, gradually 
beating all the while; next the sugar and a little salt; lastly, 
the whites; bake slowly at first in covered dish for an hour; 
remove cover and brown fine. Half this quantity will do for 
four or five persons. 

BOILED CORN. 

Remove husks and silks. Cook in a small amount of salt 
water from five to twenty minutes (as the corn is young or 
old) ; when tender, pile on a platter and serve hot, after taking 
a sharp knife and quickly splitting down each row of grains. 
If this is done, in eating, one gets only the kernel and not the 
hiisks of the grains. 

GREEN CORN OMELETTE. 

Take four good-sized ears of corn, score the rows length- 
wise and scrape out the pulp. Mix with five well beaten eggs, 






139 



one tablespoonful of cream, one-third of a teaspoonful of salt, 
and one-quarter of a teaspoonful of pepper. Heat a frying- 
pan and drop into it a teaspoonful of butter and shake until 
the bottom is evenly greased. Pour in the mixture, shake and 
tilt the pan until it is evenly cooked. Roll and serve quickly 
on a heated platter. 

EGG PLANT FRITTERS. 

Peel the egg plant and cut it into inch dice. Drop into 
boiling water to which has been added a teaspoonful of lemon 
juice; boil until tender, drain and mash. To each pint of 
pulp, allow one-half of a cupful of flour, one-quarter of %, tea- 
spoonful of pepper, one-half of a teaspoonful of salt, and two 
well beaten eggs. Form into small cakes and fry brown on 
both sides. 

ABOUT MACARONI. 

No matter how it is eventually served macaroni and other 
forms of paste must first be cooked in boiling water until ten- 
der. Have the water, at least four quarts, at a rapid boil, add 
a teaspoonful of salt; drop in the broken macaroni and keep 
the water at a galloping boil to prevent the pieces from stick- 
ing together. When tender on testing — which will be in from 
thirty to forty-five minutes according to the thickness of the 
paste — turn into a colander and rinse thoroughly under the 
cold water tap. This removes the loose starch on the outside 
and does away with what many people call a slimy tendency. 
After this, if the macaroni is to be kept a number of hours 
before using, it is best to drop it into a bowl of cold water; 
this will in no wise detract from its nutritive properties. 

MACARONI. 

Soak one-half cupful of macaroni in cold water. One quart 
of boiling water, one teaspoonful of salt, add macaroni and 
cook from twenty to thirty minutes. Put on the stove a table- 
spoonful of butter and one of flour; mix without lumps; put 
iuto this one chopped onion or two teaspoonfuls of onion juice 
and a quart of canned tomatoes. Season with salt, pepper and 
parsley, and stew for ten minutes. Strain and stir into this 
three tablespoonfuls of grated cheese and pour this over the 
macaroni, and serve hot. 



140 VEGETABLES 

MACARONI AND CHEESE. 

When macaroni is boiled done, cover with cream sauce, and 
put a layer in a baking dish, covering with cheese, and con- 
tinue this until dish is full. Place in the oven and brown, 
and serve hot. 

MACARONI WITH TOMATOES. 

One-half pound of macaroni broken into short pieces, put 
into one quart of boiling water, and let it boil twenty minutes. 
Chop fine one tablespoonful of onion, one tablespoonful of 
garlic, one teacupful of cooked or canned tomatoes run 
through a sieve, and two tablespoonfuls of butter. Put in the 
macaroni and let it boil ten minutes. 

SPAGHETTI — ITALIAN. 

Cook spaghetti in salt water for half an hour. Stew toma- 
toes with a piece of round steak or chicken, and season highly 
with onion, salt, red pepper, mushrooms and garlic. Put into 
b platter, first the spaghetti, then the sauce made of the toma- 
toes, then grated Italian cheese; continue layers until all is 
used. The mushrooms may be omitted. 

— Mrs. Julia Byrom Wimberly.. 

MUSHROOMS AND CAULIFLOWER, 

Pare the mushrooms, cut off the stems, and divide into five 
or six pieces. Cut the white bloom part of one good-sized 
cauliflower into pieces, wrap in a cheese-cloth and boil in salted 
water half an hour; drain thoroughly. Cook four or five mush- 
rooms in boiling, salted water for fifteen minutes; drain and 
put into a deep dish, the cauliflower and mushrooms in layers. 
Season each layer with black and cayenne pepper, butter and 
cream enough to keep them moist. Over the top dredge crumbs 
arid bits of butter, and bake twenty minutes. 

DELICATE ONIONS. 

Slice two quarts of silver or white or Spanish onions, put 
them on to boil in cold water, to which has been added salt 
and a little baking soda. When they come to a boil throw 
this water off, then add hot water and a little more salt; stew 
until tender, turn in colander and drain in a warm place. 



VEGETABLES 141 

When thoroughly drained have ready in a pan about a tea- 
spoonful of melted butter; put onions in pan and when hot 
add a tablespoonful of butter and two or three beaten eggs. 
This will agree with the most delicate stomach. 

BOILED ONIONS. 

Cut off the top and skin them, lay in cold water for one-half 
hour, then put in stew-pan with enough boiling water to cover 
them. Cook fifteen minutes, drain off the water, cover again 
with boiling water and boil until a straw will pierce them. 
Drain off the water and add butter, salt and pepper. 

STUFFED PEPPERS. 

Cut the stem-ends of large sweet peppers and dig out the 
seeds, taking care not to have them touch the sides, or they 
will make the dish too hot. Lay the emptied peppers in ice- 
cold salt and water for an hour. Have ready a good mince 
of ham, of chicken, of veal or lamb, with bread-crumbs or cold 
boiled rice worked up with it to avoid "sogginess." Season 
with onion juice, salt, butter and gravy, also tomato juice if 
you have it. Fill the peppers with this and pack, open ends 
up, in a bake-dish or pan. Fill in between them with a good 
gravy; strew fine crumbs over the tops and bake, covered, half 
an hour. Then brown. 

GREEN PEAS. 

Shell them, wash them and let them stand in the water a 
few moments to allow the tiny ones to float on top; skim them 
off and drain off the water. Pour them in boiling water well 
salted. They should boil fast to retain their color; half an 
hour will be sufficient for young peas. They will have little 
dents in them when done. Drain off the water, add a little 
butter and put them in a covered dish. 

DRIED PEAS. 

Soak several hours in water, pick all defective ones, put 
them in hot water and boil until tender. Dress with butter 
or boil with pork; salt and pepper to taste. 



142 VEGETABLES 



SWEET POTATOES, CANDIED. 

Boil until tender, cut in thin slices, put in layers in a bak- 
ing dish, covering each layer with a generous sprinkling of 
granulated sugar and melted butter. Over the top put some 
extra bits of butter and bake in a moderate oven until clear 
ard rich. Keep covered until half done. 

TO FRY SWEET POTATOES. 

Take large potatoes, peel and slice them one-half an inch 
thick, either round or long, salt each piece slightly, fry in hot 
fat, turning often. Cook a few at a time, just covering the 
bottom of the skillet, and turning each piece separately. A 
nice dish for breakfast. 

IRISH POTATOES FOR DINNER OR LUNCHEON. 

Take about six medium-sized Irish potatoes, peel and slice 
into thin slices. Let them stand in cold water in a white 
vessel for about an hour, changing the water two or three 
times in order to have them white and pretty. Let them boil 
quickly in a white lined boiler (it takes but a short while for 
them to cook after coming to a boil). When tender, drain off 
the water, and with a silver fork cream them in the same 
vessel in which they were cookd. Add a tablespoonful of 
butter, also a generous dash of salt, and when free from lumps 
add a teacupful of sweetmilk, and beat thoroughly until per- 
fectly light and creamy. The creaming must be done while 
they are hot and they must not be allowed to stand in the 
water in which they were cooked, or they will be strong and 
cot good. After they are thoroughly light, chip into them a 
little parsley and one or two blades of crisp white celery. Put 
into a baking-dish and grate over the top a thin layer of 
cheese. Sprinkle over this a thin layer of cracker-crumbs, and 
then dot over with bits of butter. Just before serving time 
run this into a bot oven and allow to brown. Serve hot during 
the meal. Before sending to the table, garnish with parsley. 
This is an excellent dish to serve with fish at a course dinner. 

— Miss Nora Taylor. 

FRENCH IRISH POTATO HASH. 

Slice two or three ordinary-sized potatoes thick enough to 
insure their not boiling to pieces; cover a layer of these pota- 



VEGETABLES 



toes with a little light brown flour, thin slices of bacon, a little 
onion, pepper, salt, and butter the size of an egg. Continue 
in this way until all the potatoes are used. Pour over the 
potatoes enough water to keep them from sticking to the pan 
(about one-half cupful), and bake slowly. 

CANOES (POTATOES). 

Select large, smooth potatoes, wash and bake thoroughly. 
Cut them in two lengthwise, remove the potato from the skins 
without breaking them. Add to the potato a little milk, season 
well with butter, pepper and salt; mash and beat very light, 
then refill the skins. Stand them on the rack of the broiling 
pan and brown delicately under the gas flame. It is much 
quicker than browning them in the oven. 

CREAMED POTATOES. 

Peel white potatoes and cut into small dice of uniform size. 
Boil until tender, and drain. Make a white sauce of a heaping 
tablespoonful each of butter and flour, and pour upon these 
when blended with a pint of milk. Stir until thick and smooth, 
put in the potatoes, season to taste with salt and pepper, and 
sdd a tablespoonful of minced parsley. 

FILLED POTATOES. 

Take six or eight medium-sized potatoes, or as many as re- 
quired, even size; bake them in an oven until soft and nice 
(about an hour); remove from oven and put under a damp 
cloth until mealy (about five minutes); then cut off the tops 
of each one (about two inches), and with a small spoon take 
out the interior of each potato, being careful not to break the 
outside. After all have been cleaned out, wash them in an 
earthen bowl, season with salt, pepper and a piece of butter; 
boat up light with milk that has been previously scalded; 
then fill the potato shells evenly. After all have been filled, 
brush the top of each one with a beaten yolk of an egg and 
piace in a pan, to stand erect; put in a quick oven for ten 
minutes, till a golden brown; when done, are delicious for 
luncheon served on a bed of cress. 



144 VEGETABLES 

BROWNED POTATOES. 

Boil the potatoes for twenty minutes, drain and slip them 
into the pan in which your beef is browning. Cook twenty 
minutes, turning once, and adding salt and pepper at the last. 
Serve them on the platter surrounding the meat. 

STUFFED POTATOES. 

Thoroughly wash medium-sized potatoes and from one end 
cut a thin slice so they will stand; from the top cut a thicker 
slice to be used as a cover. With an apple corer, make a hole 
nearly to the bottom and fill the cavity with finely chopped 
bocon, place the "covers" on again, and bake in a hot oven. 
This makes a dainty and unique dish for luncheon. 

UYONNAISE POTATOES. 

Cut one pint of cold boiled potatoes into dice and season 
with salt and pepper. Fry one scant tablespoonful of minced 
onion in one heaping tablespoonful of butter until yellow. 
Add the potatoes and stir with a fork until they have absorbed 
all the butter, being careful not to break them. Add one 
tablespoonful of chopped parsley and serve hot. One table- 
spoonful of vinegar heated with butter gives the potatoes a 
nice flavor. — Mrs. S. S. Sweet. 

POTATO CROQUETTES. 

Beat together the yolks of four eggs until light, add to one 
quart of freshly mashed potatoes, mix well and add four table- 
spoonfuls of cream, one teaspoonful of onion juice, one-half 
tablespoonful of butter, two tablespoonfuls of finely chopped 
parsley, and salt and pepper to taste. When thoroughly mixed 
stir over the fire in a sauce-pan until the mixture leaves 
the sides of the sauce-pan. Set aside until cool enough to 
handle, form into croquettes, dip each into beaten egg, roll in 
fine bread-crumbs, fry golden brown in a kettle of smoking 
hot fat and drain on unglaze'd paper before sending to the 
table. 

IRISH POTATOES AU GRATIN No. 1. 

For one and one-half quarts cooked and chopped potatoes 
make sauce as follows: Melt two tablespoonfuls butter in a 
sauce-pan, add three tablespoonfuls of flour and pour in grad- 



VEGETABLES 145 

unify one pint oT milk, stirring constantly. When thickened 
and smooth, season with a teaspoonful of salt and paprika or 
cayenne. .Add two-thirds cup grated cheese and mix gently 
with potatoes. Place in baking-dish, cover with one-third cup 
of cheese, and brown the top. 

IRISH POTATOES AU GRATIN No. 2. 

Boil Irish potatoes (four large ones) until done, chop into 
cubes and pour the following sauce over them : Two tablespoon- 
fuls of butter, one teaspoonful of lemon juice, one teaspoonful 
of onion juice, one cupful and a half of sweet milk (or cream), 
one-half teaspoonful of salt, pepper, and two tablespoonfuls of 
flour. Heat batter, heat part of milk, saving out enough to 
make a paste with flour stirred in a cup. Dip up hot milk 
until the mixture in the cup is past all danger of lumping; 
then pour it with hot butter and seasonings into the hot milk. 
Drop in a sprig of parsley and stir until thick. Remove pars- 
ley and stir this sauce in potatoes, placing a layer of this mix- 
ture in a baking-pan. Grate cheese over this plentifully and 
alternate layers until dish is full. Bake until cheese is brown 
on top, and serve hot. 

IRISH POTATOES AU GRATIN No. 3. 

Put on to boil four or five large Irish potatoes; when done 
chop in pieces the size of the end of your thumb. For the 
sauce, heat two tablespoonfuls of butter, one-half teaspoonful 
of salt, a tiny pinch of red pepper, one teaspoonful of onion 
juice, and one cupful of rich milk. While this is heating stir 
m a cup two tablespoonfuls of sifted flour with a quarter of a 
cupful of milk, until a smooth paste, and put into this a 
spoonful at a time, stirring vigorously some of the heated 
sauce. When the cup is almost full pour contents into the 
heated sauce and stir on a good fire until slightly thick. Mix 
this with the chopped potatoes. Then place a layer of this 
mixture into a baking-pan. Grate a goodly quantity of cheese 
over it. Next another layer of potatoes, then another layer of 
cheese until the pan is full and the cheese on top. Place pan 
in stove, let it heat through and the top layer of the cheese 

melt and brown a little. This is ready for serving and is a plenty 

for six or eight people. 



146 VEGETABLES 



IRISH POTATOES AU GRATIN No. 4. 

Wash and boil four large Irish potatoes; when nearly done 
peel and cream with two tablespoonfuls of butter and one-half 
pint of cream, or more, to make quite soft. Place a layer of 
this in a baking dish and a layer of grated cheese, next a layer 
of the potatoes and sprinkle with a few bits of butter, and 
bake a light brown. Serve hot. 

BAKED POTATOES WITH CHEESE. 

Select large Irish potatoes and bake; when done, slice in 
half, take meat of potato from shell, mix with little salt, pepper 
and grated American cheese. Put back in shell, putting butter 
on top, and bake light brown. 

MASHED POTATOES WITH CHEESE SAUCE. 

Boil the potatoes and mash them; to each half dozen large 
ones add one tablespoonful of butter, pepper and salt to taste, 
and half a cup of milk. Form into conical shapes by using 
an ice cream scoop (or small cups, first rinsed with cold water, 
will answer), and set on a platter in the oven to keep hot. 
(Leave the oven door partly open so they will not dry.) While 
the potatoes are boiling, make the following sauce: Melt one 
tablespoonful of butter in a double boiler, add one tablespoon- 
ful of flour and thoroughly blend. Add a cup of hot milk and 
season with a dash of paprika and salt to taste. When this is 
smooth, stir in a cup of good cheese which has been run 
through the meat chopper. In a short time the cheese will be 
melted and the sauce may be kept hot in the double boiler 
until the potatoes are ready. Send the potatoes to the table 
on the hot platter and the sauce in the gravy boat, that each 
may use as much or little as he chooses. This dish is particu- 
larly good with broiled steak. 

BOILED HOMINY. 

One cup of hominy (fine), four cups of boiling water, one- 
half teaspoonful of salt. Cook all ingredients, stirring occa- 
sionally, for one hour. 

MEXICAN RICE. 

Take a pint of any strong vegetable or meat stock, and mix 
with it four tablespoonfuls of whole rice; add a tablespoonful 






VEGETABLES 147 

of chopped green pepper, a peeled tomato or 'half a cupful of 
canned tomatoes, and onion finely shredded, a tablespoonful or 
butter, a half teaspoonful of salt, and a half teaspoonful of 
powdered chile pepper or paprika. Put all in a small stone 
jar, cover with lid and bake in a slow oven for two hours. 

TO BOIL RICE. 

Pick out all discolored grains and wash it well in two waters. 
Put one pint of rice in a bright stewpan, pour over two quarts 
of boiling water, boil uncovered and without stirring, until the 
water has evaporated; move it back to the back of the stove, 
toss it up lightly with a silver fork. It should be dry and 
every grain stand out distinctly. Serve hot with salt and 
pepper as a vegetable; or put in a mold, serve cold with sugar, 
spice and cream for tea. It is nice sliced, rolled in flour and 
fried for breakfast; made into custards, battercakes and 
waffles. Toasted rice is a nice breakfast dish. Cut in slices 
one-half inch thick and lay between a double wire toaster and 
toast. The rice must be cooked the day before for these dishes 
and put into a dish. Turn it out of the dish when ready to 
use, and cut into slices. 

BOILED RICE. 

One cup of rice, two and one-half cups of boiling water, one 
teasponful of salt. Add rice a few grains at a time, so as not to 
stop the boiling; boil rapidly one-half hour. When grains are ten- 
der, drain in colander and pour boiling water over rice to wash 
starch from grains. Serve immediately. 

RICE CROQUETTES. 

Cook half cup of rice in milk over boiling water until ten- 
der, and the milk is almost all absorbed. Add one tablespoon- 
ful of butter, one-half teaspoonful of salt, a little white pepper, 
one beaten egg and some finely mixed parsley. Spread out on 
a plate to cool and when it can be handled, roll into shape, 
dip in bread-crumbs, beaten egg and crumbs again. Fry in 
hot fat, drain well, garnish and serve. 

RICE A LA JAPANESE. 

Wash one cup of rice thoroughly. Have ready large kettle 
6"? rapidly boiling salted water over a gas burner. Sprinkle 



148 VEGETABLES 

the rice in slowly so as to interfere as little as possible with 
the boiling. Do not let the water boil away, but add more hot 
water if necessary. Adjust the flame so that the water will 
Loil steadily. The rice will cook in twenty-five or thirty min- 
utes. Turn it into a colander and stand in fhe oven for five 
minutes to dry. Rice cooked in this way will be white and 
dry and the grains separate from each other. 

SUCCOTASH. 

Boil butter-beans shelled, in salted water ; add as much green 
corn, cut from the cobs. To one-half gallon of the succotash add a 
paste made of two tablespoonfuls of flour, season with salt and 
butter. Succotash may be made with dried beans (soaked several 
hours before cooking), canned or dried corn. 

SPINACH No. 1. 

A peck of spinach is needed for a family of six. Pick off 
all the stems, using only the leaves. Set to boil in boiling 
water, adding salt; boil for about fifteen minutes, drain thor- 
oughly and chop fine. Heat some butter in sauce-pan, rub a 
teaspoonful of flour in it, add salt and pepper, grate in a small 
onion, add some soup stock or meat gravy. Put the spinach 
iu the sauce. Garnish top of spinach with hard-boiled eggs. 

SPINACH No. 2. 

Wash half a peck of spinach thoroughly and cook in its 
cwn moisture fifteen minutes. Drain well, chop fine and sea- 
son with salt and pepper, a little butter and one or two beaten 
eggs. Pack closely in a butfered bowl and cook in hot water 
twenty minutes. Turn out on plate, sprinkle with powdered 
yolks of hard-cooked eggs, and arrange strips of the white on 
sides. Garnish with triangles of buttered toast. 

CREAMED SPINACH. 

Wash the spinach thoroughly and put in a kettle with no 
water except the moisture that clings to the leaves. Cover 
and cook until very tender. Drain and chop very, very fine, 
then whip light with a tablespoonful of butter and three table- 
spoonfuls of cream. Beat until you have a soft green mass, 



VEGETABLES 149 

return to the sauce-pan, season to taste, stir steadily until 
very hot, and serve on a hot platter garnished with triangles 
of thin, dry toast. 

TO COOK SALSIFY. 

Wash the roots of salsify, or vegetable oyster as it is also 
called, to remove loose dirt, then scrape thoroughly, throwing 
into water as quickly as scraped that the white roots may not 
become discolored. Cut into inch lengths, place in a sauce- 
pan, cover with boiling water, add a little salt and boil until 
tender when tested with a fork. Drain and the salsify is 
ready to be finished in any way. 

BUTTERED SADSIFY: 

Melt a spoonful of butter in a sauce-pan; add a pint of 
boiled salsify sliced or cut fine, and heat without browning, 
adding salt and pepper to taste. Serve as soon as heated. 

CREAMED SALSIFY. 

In a sauce-pan melt one tablespoonful of butter and one of 
flour. Add half teaspoonful salt, one-quarter teaspoonful white 
pepper and one cup of hot milk, stirring until smoothly thick- 
ened. Add pint of cooked and diced salsify, cut in half-inch 
pieces, and simmer for five minutes. For a scallop or au 
gratin, turn the creamed mixture into a deep buttered dish, 
sprinkle thickly with stale bread-crumbs moistened with a 
little melted butter, and brown in a quick oven. 

SALSIFY FRITTERS. 

Scrape, boil and drain the salsify, then rub through a colan- 
der or sieve. Measure, and to one pint add three well beaten 
eggs, salt and pepper to taste, four tablespoonfuls of milk 
and four tablespoonfuls of flour. Have ready a deep keftTe 
portly filled with smoking hot fat. Drop a little of the mix- 
ture into this, molding it with two spoons. If it breaks or be- 
comes fat-soaked, the mixture is too thin and needs more 
flour; if tough and stiff, add a little milk. When it puffs into 
a little light ball that is dry and tender when broken open, 
the mixture is of the right consistency, and the fritters may be 
made with small tablespoonfuls of the batter, cooking them 
until well browned; this will take from three to four minutes. 



150 VEGETABLES 



TURNIPS. 



Take off the thick skin from the outside and boil the turnips 
gently one hour and a half. Try them with a fork, and when 
quite tender take them up and mash in a colander, pressing 
out all of the water; season with pepper, salt and a little 
butter. 

STEWED TOMATOES. 

Mince a quarter of a small onion and put with the toma- 
toes over the fire. Cook, after the boil is reached, fifteen min- 
utes. Add then three tablespoonfuls of dry, fine crumbs, a 
tablespoonful of butter, and salt and pepper to taste. Stew 
gently for five minutes more, stir in a teaspoonful of sugar 
and pour into a deep dish. 

TOMATOES SURPRISE. . 

Peel and chill round tomatoes of even size; when firm cut 
them in halves and scoop out the centers ; in each one break a fresh, 
uncooked egg without breaking the yelk, dust with salt and 
pepper and cover first with a spoonful of thick white sauce, 
then with grated cheese; put in a hot oven and cook till the 
egg is set. 

FRIED TOMATOES WITH GREEN PEPPERS. 

Put in a saute-pan one tablespoonful of butter; when hot 
tern in one-half of a green pepper minced fine together witli 
one tablespoonful of onion. When cooked tender, put them 
on a hot dish; put a little more butter in the pan and saute 
thick slices of tomato salted slightly and rolled in corn meal 
or crumbs. Fry on both sides and place on a serving dish". 
Cover with butter, put under the fire for a moment or in a 
hot oven, and serve with the pepper and onion dice as a 
garnish. 

BAKED TOMATO TOAST. 

Take a pint of tomatoes, with pepper and salt, and cook 
gently for fifteen minutes. Rub through a colander and re- 
turn to the fire. In another sauce-pan heat a cupful of milk, 
with a tiny bit of soda. Add two teaspoonfuls of butter cut 
up in flour, and stir for one minute. Put a teaspoonful of 
sugar with the tomato. Take from the fire and mix with the 
boiling milk. Pour at once upon slices of crustless bread 



VEGETABLES 151 

toasted and dipped into boiling salted water, then buttered 
and packed into a pudding dish. Cover and bake for ten min- 
utes. It is palatable and wholesome. 

TOMATO OMELETTE. 

Take one cup of canned tomatoes chopped fine, stew for- ten 
minutes with a teaspoonful of onion juice, one saltspoonful of 
salt, a dash of red or black pepper, and one thick soda cracker 
rolled fine. Beat three eggs very light, yolks and whites 
separately. Remove the tomato from the fire, and when partly 
cooled add the yolks of the eggs, stir thoroughly, then mix in 
the whites lightly and quickly. Pour the omelette at once into 
a frying-pan, in which half a tablespoonful of butter has been 
heated very hot. Turn the flame down very low, so that the 
omelette will have time to rise before it is too brown on the 
bottom. Fold over and serve on a hot dish garnished with 
triangular-shape pieces of toast. 

TOMATOES AND NUTS. 

Stew two cups of tomatoes with one cup of chicken stock, 
or the gravy left from a chicken fricasse, allowing it to sim- 
mer for half an hour. Stir a tablespoonful of flour moistened 
with a little of the stock when first put on to cook. Strain the 
liquid at the end of half an hour and set aside to cool. When 
ready to serve, reheat and add half a cup of English walnuts 
coarsely chopped, a little salt and pepper, a teaspoonful of 
butter, and one well beaten egg; simmer for a minute and 
pour over small squares of buttered toast laid upon blanched 
lettuce leaves; in the middle of each portion add a teaspoonful 
of salted whipped cream, placed on top, and serve immediately 
while piping hot. 



152 



ENTREES 

CREAMED BRAINS. 

Take two sets of brains, plunge them in hot water, and re- 
move the thin skin; put them in a white cloth bag and boil 
until tender, then break them apart, taking care not to mash 
them too much. Chip up several blades of celery and eight 
or ten mushrooms into this, then stir in a well beaten egg. 
Make a cream sauce by allowing a heaping tablespoonful of 
butter and one of flour to melt together in a double boiler; 
when thoroughly blended add a pint of sweetmilk and stir 
constantly over fire until the sauce is the consistency of thick 
cream. Stir this into the brains, and season to taste with salt 
and a little cayenne pepper. Put into the baking dish, sprinkle 
over the top with cracker-crumbs and dot with butter. Bake 
a light brown and serve hot. 

— Mrs. Etta Myers Cubbedge, by Mrs. Lula Taylor Houser. 

CREAMED MUSHROOMS. 

Pare twenty mushroom buttons and put them in cold water 
with the juice of one lemon. Take them from the water and 
put them into a stew-pan with just enough boiling, salted 
water to prevent burning, and stew until tender. Thicken one 
teacupful of sweet cream with one teaspoonful of flour, boil, 
and while boiling add one tablespoonful of butter and one salt- 
spoonful each of black and cayenne pepper. Turn the mush- 
rooms into the hot cream, boil one minute and serve in a hot 
deep dish. A little more lemon juice may be added the last 
thing. 

BAKED MUSHROOMS. 

Cut off the stems and remove the skins of ten large mush- 
rooms. Lay eight of them inside up in a baking tin. Chop 
the other two, also one silver-skinned onion as finely as possi- 
ble; add one-half teaspoonful each of salt and black pepper, 
and one-half saltspoonful of cayenne pepper, and fry in butter 
until a light brown. Fill the eight mushrooms evenly with 



153 



the mixture and dredge the tops thickly with bread-crumbs, 
dotted over with bits of butter. Bake in a hot oven until the mush- 
rooms are done and tender. Serve hot. 

BRAINS WITH MUSHROOMS. 

Two sets of brains to one can of mushrooms, two tablespoon- 
fuls of flour, two tablespoonfuls of butter, one pint of cream, 
cayenne pepper to taste. Make cream sauce. To this add 
biains, which have been boiled in a sack for about two hours, 
add mushrooms. If desired, add one-half wine-glass of sherry. 

— Miss Sarah Grove Hall. 

CHEESE OMELETTE. 

One-half tablespoonful of butter, eight eggs, one quart of 
milk, three cups of grated cheese, two cups of bread-crumbs. 
Salt, pepper and mustard to taste. One-half teaspoonful of 
yeast powders. Beat the yolks well. Add the cheese and 
bread-crumbs and butter, gradually stirring in the milk to 
prevent lumping. Add mustard, pepper and salt to taste, then 
add whites of eggs well beaten. Lastly, the yeast powder. 
Bake in well buttered baking-pan in a quick oven. 

TOMATO SAUCE. 

One cup strained tomatoes, one bay leaf, sprig of parsley, 
few grains of pepper, one-fourth teaspoonful of salt, one tea- 
spoonful of sugar, few drops of lemon juice, one tablespoonful 
of butter, one tablespoonful of flour. Heat tomatoes and 
seasoning, put butter in chafing-dish; when bubbling hot, add 
the flour and then the tomatoes and seasoning. 

CHEESE ENTREE. 

One slice of Roquefort cheese and butter the size of a wal- 
nut. Mix thoroughly and make a thin paste with three or four 
tablespoonfuls of fruit juice. When of a good spreading con- 
sistency, spread it over slices of russet, Northern spy, or other 
tart apples, and serve chilled. 

CHEESE SOUFFLE No. 1. 

Grate cheese, and crush broken and dried bread and crust 
irto fine crumbs. There should be two cupfuls of these crumbs 



154 



to one cupful of cheese. Wet the crumbs with two cupfuls of 
sweetmilk, in which has been dissolved a bit of soda no larger 
t^an a Lima bean. Beat two eggs light, yolks and whites 
apart; whip the yolks into soaked bread-crumbs with one 
tablespoonful of melted butter. Season with salt and a dust 
of cayenne pepper; add the well beaten whites deftly and 
rapidly. Bake in a greased pudding dish in a brisk oven, 
keeping the dish covered until the souffle has puffed high and 
is crusty on top. Then brown lightly, and serve at once. 

— Mrs. Fannie Holt Thomas. 

CHEESE SOUFFLE No. 2. 

Two tablespoonfuls of butter, one heaping tablespoonful of 
flour, one-half cupful of milk, one cup of grated cheese, three 
eggs, one-half teaspoonful of salt, a speck of cayenne. Put the 
butter in a sauce-pan and when hot, add flour and stir until 
smooth, but not browned. Add the milk and seasoning. Cook 
two minutes, then add the yolks of eggs well beaten, and the 
cheese. Set away to cool; when cold, add the whites, beaten 
to a stiff froth. Turn into a buttered dish and bake from 
twenty to twenty-five minutes. Serve the moment it comes 
frrm the oven. The dish in which this is baked should hold 
a quart. An escallop dish is the best. This is a palatable 
entree, which I have often tried with success. 

— Mrs. Emma "Wise Hall. 

CHEESE SOUFFLE No. 3. 

One tablespoonful of butter, one tablespoonful of flour, one- 
half cup of sweetmilk. Boil until this thickens, then add two 
tablespoonfuls of grated cheese and a little salt. The mixture 
is then taken from the fire, and the yolks of two well beaten 
eggs are added, then the whites, beaten to a stiff froth, are 
stirred lightly into the mixture. The whole is now poured 
into a buttered pudding dish and set in a hot oven to brown 
thoroughly. Serve at once. 

PEPPERS AND EGGS. 

Select green peppers of uniform size; cut peppers in two, 
lengthwise, remove the seeds and rinse well. Place in kettle 
of boiling water ten minutes ; remove and drain well. Line each 
half with buttered crumbs and grated ham. Break an egg carefully 



155 



into each half, place a tiny bit of butter on top of each one, and 
dust with salt and pepper. Bake until the white is set, and serve 
hot on round, buttered toast. 

— Mrs. Mollie McGoolrick Hudson. 

EGG CROQUETTES. 

Put half a dozen eggs in a sauce-pan, cover them with cold 
water, heat and simmer for an hour. In the meantime, put 
one pint of milk over the fire to scald; rub together to a paste 
two tablespoonfuls of butter and four tablespoonfuls of flour. 
Drop this paste into the scalded milk and stir slowly until it 
is dissolved and the mixture thickens. Cover and cook for 
five minutes, then season with one teaspoonf ul of salt, ^ohe- 
half teaspoonful of paprika, a dash of cayenne, one teaspoon- 
fu! of onion juice and a suspicion of mace. Take from the 
fire, add one heaping tablespoonful of chopped parsley and the 
hard-boiled eggs cut in small pieces. Spread out on a buttered 
dish and set away until cold. Dip the hands lightly in flour 
and shape the mixture into small croquettes; use as little flour 
as possible, only just enough to keep it from sticking, or the 
c.eamy consistency will be lost. When all are shaped, dip 
t^em into slightly beaten egg, roll in fine dry bread-crumbs 
and immerse in smoking hot fat until golden brown. Drain 
on unglazed paper and serve with cream or tomato sauce. 

EGG CUTLET. 

Boil half a dozen eggs for at least twenty minutes; shell 
and cut them into lengthwise slices; when perfectly cold, dip 
each slice into beaten egg seasoned with salt and pepper; then 
cover completely with bread-crumbs in which has been mixed 
a little minced parsley. Pry these cutlets in hot fat, suffici- 
ent to float them; arrange on a hot dish with slices of grilled 
or panned tomatoes, and serve with bechamel sauce. 

FRICASSEE EGGS. 

Hard-boil six eggs; put two level teaspoonf uls of butter in a 
sauce-pan; when melted, add two cups of flour, and stir until 
smooth. Add a cup of gravy or stock. Season with salt and 
pepper to taste. Add two minced mushrooms; cook for five 
minutes in the sauce if they are canned, if fresh cook them in 



156 



the butter before the flour" goes in. When the sauce is made 
slice the hard-boiled eggs and add them to the sauce. Let the 
sauce boil up once and serve. 

SCALLOPED EGGS. 

Moisten a cup of stale bread-crumbs with cream or rich 
milk; put a layer in the bottom of a buttered dish, cover with 
a layer of sliced hard-boiled eggs; lay over bits of butter; 
season with white pepper and salt. Continue until the dish 
is filled; cover the top with fine bread-crumbs moistened with 
butter, and set in the oven to brown. Serve with cream sauce. 

EGGS WITH CELERY. 

Stew two cups of celery, cut into small pieces; drain and 
with a cup of the water in which it was cooked, two level 
tablespoonfuls of butter and two of flour, make a white sauce; 
season to taste with pepper and salt; add the celery and keep 
hot over boiling water, while you poach six or eight eggs to 
a "film" in water kept just below the boil. Add half a tea- 
spoonful of salt and a tablespoonful of vinegar to the water; 
spread the stewed celery on a hot dish, lift out the eggs care- 
fully, drain and place on the celery "mattress." Garnish the 
dish with pointed bits of toast and parsley. 

EGG TERRAPIN. 

Boil hard six eggs and cut into bits; add six olives chopped 
fine. Cook until thick. One cup of cream with beaten yolks 
of two eggs; drop eggs and olives into this mixture and let it 
boil gently for a few seconds. Add a large spoonful of sherry. 
You can serve in green peppers or in individual dishes. 

— Miss Sarah Grove Hall. 

TERRAPIN CHICKEN. 

Prepare chicken same as for salad. Put in a stew-pan with 
one gill of boiling water, then stir together perfectly smooth 
one-fourth cup of butter, one teaspoonful of flour, the yolk of 
one egg, and add to chicken half at a time, stirring all" well 
together. Season with salt and pepper. Let simmer ten min- 
utes; add one gill of Madeira wine. Serve hot. 

— Miss Madge Patterson, by Mrs. Madge Roberts Blair. 



. 



157 



WALNUTS A LA CREME. 



Blanch a pound of English walnuts, keeping the halves as 
perfect as possible, cook slowly for twenty minutes in a well 
seasoned white stock, or in water that contains a bay leaf, a 
small slice of onion, a stalk of celery, a clove, white pepper 
and salt, celery salt and paprika. When the nuts are tender, 
drain and cover with a rich cream sauce. Serve in a deep 
vegetable dish and garnish with parsley. 

EGG TIMBALS. 

One cup of milk, four eggs beaten together (beat well), 
pepper and salt to taste. Use timbal molds; grease well and 
fill nearly to top. Set molds in pan of boiling water inside 
stove. Moderate oven takes nearly three-quarters of an hour. 
Serve with thick, hot cream sauce. 



158 CANAPES AND SANDWICHES 



CANAPES AND SANDWICHES 

HAM SANDWICHES No. 1. 

Slice bread very thin and butter tbe inner sides of each 
slice. Place between two of the buttered slices, thin slices .of 
cold boiled ham, spread with a quarter of a teaspobnful of 
mixed mustard, if mustard is desired. 

HAM SANDWICHES No. 2. 

Grate well-cooked ham fine and mix it to a smooth paste 
with mustard, celery seed or oil, a very little sugar, pepper, 
vinegar, melted butter or olive oil. Slice baker's bread very 
thin and spread this mixture on each slice; roll carefully, trim 
tbe ends and tie with ribbons. Cold smoked tongue can be 
used in the same way. 

BEEF SANDWICHES. 

Chop rare cold roast beef very fine, taking care to use only 
the lean portions of the meat. Sprinkle with salt and pepper. 
Mix and make into sandwiches with thinly sliced graham bread. 

TONGUE SANDWICHES. 

Make a dressing of one part mustard and five parts 'butter, 
and add salt and pepper to taste. Butter the bread with the 
dressing and lay between the slices thin slices of cold tongue. 

CHICKEN SANDWICHES. 

One can boned chicken chopped fine, with stuffed olives and 
seasoned highly; mix in some mayonnaise dressing until mix- 
ture is soft like paste. Cut bread any desired shape; put on 
lettuce leaf; spread some of the chicken on with mayonnaise, 
a lettuce leaf on top and a slice of bread. 

BROWN-BREAD SANDWICHES. 

Cream butter until of spreading consistency, with finely 
chopped onion and a little horseradish and spread on thin 
slices of brown bread for a tasty sandwich. Much liked by men. 



CANAPES AND SANDWICHES 159 



BALTIMORE SANDWICHES. 

One tablespoonful of cream, about four tablespoonfuls of 
mayonnaise sauce, a cucumber, wbite bread, one teaspoonful 
of grated horseradish, fresh butter, and tongue, ham or chicken 
are the ingredients that will be required. Cut the bread into 
very thin slices, lightly butter them and thin out the crusts". 
Peel the cucumber and cut some of it into short, thin shreds, 
and prepare the tongue, ham or chicken in the same way. 
"Whip the cream, then add it and the horseradish to the mayon- 
naise, and season it carefully. Spread a layer of this mixture 
on a slice of bread and butter, and lay some of the shredded 
cucumber and meat over it, then cover it again with the may- 
onnaise. Lay another slice of bread and butter on the top, 
and cut the slices any shape that is liked. 

SWEETBREAD SANDWICHES. 

Put cold boiled sweetbreads through a potato slicer, moisten 
with half as much whipped cream, season with salt, cayenne 
pepper and lemon juice. Spread on thin slices of buttered 
bread, and cut in fancy shapes. 

EGG SANDWICHES No. 1. 

Mash the yolks of hard-boiled eggs to a powder, moisten 
with olive oil and a few drops of vinegar. Work to a paste, 
add salt, pepper and French mustard to taste, with a drop or 
two of tabasco sauce. Now chop the whites of the eggs as fine 
as possible (or until they are like a coarse powder), and mix 
them with the yolk paste. If more seasoning is necessary, add 
it before spreading the mixture upon sliced graham bread. 

EGG SANDWICHES No. 2. 

Break a hole in the ends of six eggs, drain off the whites, 
and set the yolks still in the shells in a hot oven for twenty 
minutes. Remove from the shells and rub fine with two table- 
spoonfuls of butter (melted), one teaspoonful of lime juice, 
salt, white pepper and tabasco to taste. When well mixed, 
add two tablespoonfuls of grated cheese, work smooth, and 
spread on thin, well-buttered bread. Either capers or shred- 
ded olives may be dotted over the s'pread surfaces, or dry 
mustard can be sprinkled on them. With olives, salad oil 



160 CANAPES AND SANDWICHES 



may take the place of butter. A variant is to chop a cucumber 
and onion pickle very fine, and mix them through the eggs 
before spreading. 

CHEESE AND EGG SANDWICHES. 

Grate rich soft cheese and to each cupful add the yolks of 
three hard-boiled eggs; rub to a powder; season with cayenne 
and salt and mix to a paste that will spread nicely with cream 
or melted butter. Cut thin slices of bread and make your 
sandwiches. 

CHEESE AND LETTUCE SANDWICHES. 

Slice Boston brown bread very thin, butter lightly and 
spread with Neufchatel or with cottage cheese. Have ready 
crisp lettuce leaves, dip each in a bowl of French salad dress- 
ing, then lay on the buttered brown bread. Press another 
slice of buttered brown bread on this, and the sandwich is 
ready. These sandwiches must be kept moist until it is time 
to serve them. 

CHEESE AND NUT SANDWICHES. 

Take equal parts of grated cheese and English walnuts, 
pounded to a meal, and moisten with thick cream. Season to 
taste, and spread between thin slices of buttered bread. 

NUT SANDWICHES. 

A dainty nut sandwich is made of grated unsweetened choco- 
late, moistened with sweet cream, and then stirred thick with 
chopped walnuts and pecan nuts. Spread between slices of 
buttered white bread, and after pressing together cut into 
rounds, using a biscuit cutter, and then roll in powdered sugar. 

PEANUT SANDWICHES. 

Shell and skin freshly roasted peanuts and roll them to fine 
crumbs on a pastry board. Add salt to taste, and mix the 
powdered nuts with enough fresh cream cheese to make a 
paste that can be easily spread on unbuttered bread. Keep 
in a cold, damp place until wanted. 



CANAPES AND SANDWICHES 161 



OLIVE SQUARES. 

Chop fine and pound to a pulp two dozen olives and one- 
half of a cupful of crisp celery. Add to it one-eighth, of a 
teaspoonful of made mustard, one teaspoonful of tomato 
catsup, two tablespoonfuls of cracker dust and one cupful of 
mayonnaise. Cut the crust from a loaf of brown, or entire 
wheat bread, spread the end of the loaf with a little of the 
mixture and cut off a thin slice; continue until you have suffi- 
cient. Put the slices together as sandwiches and cut in three- 
inch squares. 

COLD FRIED OYSTER SANDWICHES. 

Cold fried oysters are the basis of a very appetizing luncheon 
sandwich. Use slices of rye bread thinly buttered and flatten 
oysters with broad knife, putting dash of mustard on each. To 
have them look especially dainty, wrap each finished sand- 
wich in waxed paper. That is the way they are served and 
sold at noon time in one of the largest office buildings in New 
York, where the coming of the little old woman with her white- 
covered basket of freshly made "cold fry sandwiches" is hailed 
with delight by scores of busy lawyers and others to whom 
even lunch time is too precious to squander. 

SARDINE SANDWICHES No. 1. 

Wipe the fish, skin, take out the backbone, and rub to a 
smooth paste with a little butter and lemon juice. Add a 
dash of cayenne or a few drops of tabasco sauce, and spread 
between thin slices of brown bread. 

SARDINE SANDWICHES No. 2. 

Sardine Sandwiches may be made with bread or crackers. 
Drain off the oil, lay the sardines on soft paper to absorb all 
the oil possible. Pick over with silver knife and fork, remov- 
ing the bones, etc., and mincing fine. For a box of sardines, 
use the juice of a small lemon, and one or two teaspoonfuls 
of melted butter, a speck of cayenne pepper and salt. Some- 
times the mixture is rubbed through a sieve, but that is not 
necessary in every case. Spread the bread or crackers with 
this paste. Oil would be preferred to melted butter by many, 
and sometimes a slice of ripe tomato is put in each sandwich. 



162 



CANAPES AND SANDWICHES 



SARDINE CLUB SANDWICHES. 

For those who enjoy late suppers after the play, this spe- 
cialty served at a hotel is good enough to try at home. There 
are the usual triangles of toast, two of them, between which 
is the lettuce leaf, the slice of chicken and the slice of bacon, 
but there is also a boneless and skinless sardine, split open 
and laid under the upper piece of toast next to the chicken. 
It has a thin spreading of mayonnaise, but those who find this 
tco rich for the midnight meal may order it without the may- 
onnaise. 

CANAPES. 

Reserve canapes for cool weather dinners for a first course. 
Let the relish they offer appear in no other course of the meal. 
Use for the foundation bread that is two days old. It may be 
toasted or fried crouton fashion, though ft is best to butter 
lightly and set in a hot oven to brown delicately. Cut the 
bread oblong, diamond shape, in rounds, or with a cutter that 
has a fluted edge. 

SARDINE CANAPES No. 1. 

For sardine canapes, toast lightly diamond-shaped slices of 
stale bread. Spread with a sardine mixture made as follows: 
Skin and bone six large sardines, put them in a bowl and rub 
to a paste with a silver spoon. Add two tablespoonfuls of 
lemon juice, a few drops of Worcestershire sauce, a dash of 
paprika, two teaspoonfuls of chopped parsley and four table- 
spoonfuls of creamed butter. Garnish with a border of whites 
of eggs, finely chopped, and on top scatter shredded olives. 

SARDINE CANAPES No. 2. 

Cut brown bread in circles,, spread with butter, and heat in 
the oven. Pound sardines to a paste, add an equal amount of 
finely chopped, hard-boiled eggs, season with lemon juice and 
Worcestershire sauce. Spread on the circles. Garnish each 
canape in the center with a circle of hard-boiled white of egg, 
capped with a teaspoonful of hard-boiled yolk. 



LOBSTER CANAPES. 

Shape the bread with a fluted cutter and toast it. Chop one 
:up of lobster meat, season with salt, paprika and lemon juice. 



CANAPES AND SANDWICHES 163 

Moisten with a thick white sauce. Spread this mixture, round- 
ing it slightly like a meringue on the bread, cover with 
creamed butter into which a small portion of white off egg has 
been worked, sprinkle with grated cheese, and brown deli- 
cately in the oven. Use crab or shrimp instead, if desired. 

CHEESE CANAPES. 

For cheese canapes sprinkle the toast thickly with grated 
cheese, well seasoned with salt and paprika. Set in a hot 
oven until the cheese melts, and serve immediately. 

CRAB CANAPES. 

Cut bread in slices one-quarter inch thick, three inches long 
and one inch and a half wide. Spread with butter and brown in 
the oven. Mix one cupful of chopped crab meat, one teaspoon- 
ful of lemon juice, two drops of tabasco sauce, half a teaspoon 
of salt, a few drops of onion juice, and two tablespoonfuls of 
olive oil. Mark the bread diagonally in four sections and 
spread them alternately with melted cheese and crab mixture. 
Separate sections with finely chopped pimento olives. 



164 



PASTRIES 

PASTRY REMARKS. 

Pastry should be baked in a quick oven, not however hot 
enough to blister or scorch. It is best to bake the under crust 
a little before pouring in the custard or fruit, or brush it with 
the white of an egg. The upper crust should be rolled out 
thin, the under one a little thicker; wet the rim of the under 
crust with cold water before putting on the upper crust. Press 
tue edges together with a common steel fork and prick holes 
in the upper crust; cut a hole in the center also for fruit pies to 
let the steam out. Take the pie from the pan as soon as it is 
done, or it will become soggy. 

It is extremely difficult to make puff paste in the summer 
time. Fruits, custards and puddings are much more easily 
prepared and make nicer desserts. Always use ice cold water 
in mixing pastry; never use strong butter or lard, and the salt 
should be washed from the butter. Use as little water as 
possible in mixing. 

PUFF PASTE No. 1. 

One and one-fourth of a pound of flour and one pound of 
butter; wash the butter and then keep on ice until it is hard 
and firm. Rub one-fourth of the pound of butter into the 
pound of flour, until it has a granulated look; wet this into a 
stiff dough with one tumblerful of ice water, in which has 
been dissolved a teaspoonful of salt; subdivide the three- 
fourths of the butter, so as to form six parts. Roll out the 
dough one-half an inch thick, then put on it one-sixth of the 
butter in little bits and equal distances, sprinkle this with 
part of the reserved flour, fold the end next to you to the 
center, then fold the upper end to meet it. Flour the rolling- 
pin and pressing evenly upon it, roll from you until it is half 
an inch thick. Great care is necessary to prevent butter from 
bursting through. Repeat this process as many times as there 
are divisions of butter. As the necessary handling will impart 
warmth to the dough, it is better to put it, for a little while, 



165 



on the ice after rolling. Cut off just enough for each pie, roll 
it from you and put into the pans, handling just as little as 
possible. In rolling it, use only enough flour to prevent stick- 
ing to the pastry board or rolling-pin. A plainer crust will 
answer for the under crust, using the puff paste for the upper 
crust. I i 

PUFF PASTE No. 2. 

One pound butter, one pound flour, one glass iced water. 
Work butter well, then work thoroughly with one-third of the 
flour. After well worked, form into a block and put on ice. 
Then take the rest of flour with the iced water, make into 
dough, roll several times, and then take the block of butter 
from ice and put on dough; fold over and put on ice again 
until ready for use. Roll and cut in any desirable shape. Bake 
iu hot oven. 

PLAIN CHEAP PIE CRUST. 

Sift one pint of pastry flour with one-half a teaspoonful 
of salt and one-half teaspoonful of baking powder. Into this 
mixture put two heaping tablespoonfuls of butter and lard 
mixed, and mix with one half cupful of ice cold water. Roll 
out on board and turn in the ends and sides, and roll once or 
twice more, or until smooth. 

PASTRY. 

For pastry use one pint of flour, one tablespoonful of lard 
well worked but mixed lightly with ice water. 

— Miss Carrie Jewett. 

ENGLISH PASTRY. 

Sift and mix together two heaping cups of flour, a saltspoon- 
ful of salt and a rounding teaspoonful of baking powder. Rub 
in one-half cup of Plantene with the tips of the fingers. When 
fine, chill for two hours. Then take out one-half a cup, to the 
remainder add cold water gradually to make a stiff paste. 
Knead lightly and roll into a long narrow strip. Sprinkle the 
dough with half of the reserve mixture and fold so as to make 
three layers. Turn half way round, roll again into a strip, 
sprinkle with the rest of the mixture and fold as before. Roll 
aud fold twice more, and the pastry is ready to use for cakes 
or pies. 



166 



PLAIN PASTE. 

Two cups of flour, three-fourths of a cup of lard, or butter 
and lard mixed, and one teaspoonful of salt; mix shortening 
in with a knife; use enough ice water to hold the paste to- 
gether — too much water makes it tough. Do not knead it but 
roll out as soon as mixed, if it is to be used; if not, wrap in 
a napkin and put in a. cool place. 

SHORT CRUST. 

Sift one-half pound of flour into a basin, add one teaspoon- 
ful of baking powder, and a pinch of salt, then lightly rub two 
tablespoonfuls of Plantene into it, then gradually add just 
enough cold water to form a stiff paste. Roll out once only 
and bake in a hot oven. 

TIME-SAVING PIE-CRUST. 

One good full cup of lard, cold, three cups (round) full of 
flour, one even teaspoonful of salt. Rub together till thor- 
oughly mixed; set away in a cold place till you wish to make 
a pie. It will keep any length of time cold and dry. When 
you wish to make a pie take one cup of the mixture and as 
little cold water as you can possibly get it together with, 
hardly more than a teaspoonful of water. Add a few drops 
of water at a time, roll out, and on the top crust sift »or 
sprinkle a very little of the dry mixture to make it flaky. Very 
good, and always the same and ready for instant use. 

NOODLES. 

Put one cupful of flour on a meat platter or other flat dish, 
make a hollow in center and drop in one-half teaspoonful of 
soft butter, one-quarter teaspoonful of salt and the yolks of 
four raw eggs. Mix the eggs with the fingers, drawing grad- 
ually into them the dry flour until the whole is mixed to a 
firm stiff paste, which will not stick to the hands. Knead for 
several minutes, then divide into six or eight pieces; roll each 
out until as thin as paper, spread out on a board and let rest 
for fifteen or twenty minutes, so as to dry the surface. Cut 
each piece into strips about two inches wide, lay several of 
these strips in a pile and with a sharp knife cut them down 



167 



in fine slices. Shake apart and spread on plates to dry. They 
may be boiled and served in the same manner as macaroni or 
spaghetti. If thoroughly dried they may be put away in a cool, 
dry place, and will keep for several weeks. 

TIMBALES (Twenty-five Timbales). 

One cup of flour, one-half cup of cold water, one tablespoon- 
ful of melted butter, a little salt, two eggs. Beat yolks, put 
in water and butter, pour into flour, and beat. When well 
beaten, add well beaten whites. 

— Mrs. Irene Stevens Stapler. 



PUDDINGS, CUSTARDS, PIES, ETC. 



PUDDINGS, CUSTARDS, PIES, ETC. 

MERINGUE. 

Whites of three eggs, with small cup of sugar, beaten well. 
Put in when the pie is done and return to the oven to brown. 

DRY MINCE MEAT. 

Four pounds of beef, two pounds of seedless raisins, two 
pounds of currants, one-fourth pound of beef suet, two pounds 
of brown sugar, scant half peck of tart apples, ground cloves, 
allspice and cinnamon to suit taste. Boil beef until tender, 
then chop fine (or use a meat grinder), chop suet also. Peel, 
core and chop apples fine. Then mix together, with the fruit, 
sugar and spices. Mix well, so that the ingredients will be 
thoroughly blended, and pack down into a stone jar. This 
quantity will make about one gallon of mince meat. When 
wanted for use, take out desired quantity and moisten with 
sweet cider, or brandy, or a mixture of both, if the flavor of 
liquor is liked. Those opposed to these can secure excellent 
results by moistening with a mixture of vinegar and water, 
with a little sugar added to it. 

OLD-FASHIONED CUSTARD PIE. 

One cup of butter well creamed with two cups of sugar, add 
yolks of six well beaten eggs and white of one; flavor with 
vanilla or juice of one lemon. A cup of finely chopped nuts 
or citron may be added if desired. Pour in pie-pans lined 
with rich pie-crust, and bake in a slow oven to the consistency 
of jelly. A meringue made of the other whites may be spread 
over the pies when the custard is nearly done. Then brown. 
These pies may be kept for days, and are especially fine for 
picnic and traveling lunches, but for these occasions the cus- 
tard should be baked in small individual pie-pans and the 
meringue omitted. — Mrs. Willa E. Barron. 

SYRUP PIE. 

One cup of syrup cooked until it ropes, three eggs, a piece 
of butter the size of a walnut, one tablespoonful of sugar, one 



PUDDINGS, CUSTARDS, PIES, ETC. lby 

teaspoonful of lemon extract. Line pie-pans with pastry; pour 
the above ingredients well mixed into pans, and allow to 
brown. — Miss Carrie Jewett. 

SAVEET POTATO CUSTARD. 

One pint of milk, three eggs, one-half cup of sugar. Beat 
yolks until light, add milk and sugar. Press steamed potatoes 
through a sieve and stir into custard until it is thick; season 
with cinnamon and a tablespoonful of butter. Bake in an 
under crust. Make a meringue of the whites and spread over 
the top and return to the oven and brown. Irish potatoes may 
be used in the same way. 

APPLE PIE No. 1. 

Peel and chop (removing core) seven or eight medium-sized 
apples. Stew till done in water and sugar — from one-half to 
one teacupful of sugar, according to tartness of apples. Make 
a crust (by Plain Paste recipe), roll one-eighth inch thick and 
place in pie : pan in stove till done, but not brown. Pour in 
stewed apples, place on upper crust, crimp around edges, brown 
and serve with whipped cream or cheese. 

APPLE PIE No. 2. 

Crust for two pies, one egg, half cupful sugar, one-third 
cupful milk, one tablespoonful butter, two cupfuls flour, one- 
quarter teaspoonful yeast powder. Spread dough in pans and 
place quartered apples thickly on same. Sprinkle with bits 
of butter and sugar. 

LEMON PIE No. 1. 

Crust — One cupful of butter, one and a half cupfuls of flour. 
Work butter with flour well; mix this together with one egg. 
Put the above around the pan. "While this is baking, prepare 
custard. 

Custard — Take twelve eggs, leaving out six whites for me- 
ringue; beat eggs with one cupful of sugar; add the rind of 
one lemon and the juice of four. Take custard and boil in 
double boiler until thick. Add custard to crust and place in 
stove for five minutes. Beat whites of eggs with three-quarter 
cupfuls of sugar; put on top of pie and bake light brown. 



170 PUDDINGS, CUSTARDS, PIES, ETC. 



LEMON PIE No. 2. 

While soaking either two crackers or two biscuits in hot 
water, prepare one cup of sugar, one tablespoonful of butter, 
juice of one or two lemons with yellow portion of rind grated, 
a. teacup of milk. Mix these ingredients with the softened 
crackers. Pour on pastry in pans. — Miss Carrie Jewett. 

LEMON PIE No. 3. 

The rind and juice of two lemons, about a cupful of pow- 
dered sugar, five eggs (separated), half cupful of cold water. 
Stir yolks of eggs and sugar, add lemons and water, then put on in 
double boiler, and cook until it has the consistency of custard. 
When cool, add whites of two eggs. Have crust baked, pour in 
custard on crust ; next, the meringue of other three whites ; put in 
oven and bake a delicate brown. 

ENGLISH PINEAPPLE PIE. 

Fill nappie with cooked, shredded pineapple flavored with 
cinnamon. There is no under crust, as it is English, but the 
upper crust is of puff paste, and a tiny pitcher of unwhipped 
cream is served with it. The pineapple may have been fresh 
and cooked in syrup, or perhaps it was just canned or pre- 
served fruit cooked down in its own juice. It can be made 
easily by any cook and will well pay for the trouble. It is 
quite dainty enough for company, and would be relished by 
those who are weary of ices and whipped cream flummeries. 

CHOCOLATE PIE No. 1. 

Most recipes for chocolate pie demand both eggs and milk in 
quantities. A delicious pie may be made without either. Simply 
make a corn-starch custard with chocolate using water and a 
little butter instead of milk. Cook until smooth, though not 
so thick as when intended for molding, and pOur into the baked 
crust while still warm enough to set smoothly. A meringue 
may be added or not, as desired. 

CHOCOLATE PIE No. 2. 

Beat four eggs together, cream one-half cup of butter, add 
one and one-half cups of sugar; add the beaten eggs and one- 
half cake of Baker's chocolate, melted. Put on crust and bake. 



PUDDINGS, CUSTARDS, PIES, ETC. 171 



COCOANUT PIE. 

One medium-sized cocoanut, six eggs (beaten separately), 
one-half cupful of butter, one good cupful of sugar, flavor with 
vanilla. Cream the butter and sugar; add the beaten yolks of 
eggs, then the grated cocoanut, with the milk of same, then 
beaten whites of eggs, and add flavoring. 

EGG CUSTARD. 

Three eggs, one-half pint of milk, one teaspoonful of butter, 
one cup sugar, one teaspoonful of vanilla (if desired, or a little 
grated nutmeg). Beat the eggs (yellows and whites together) 
until light, put in milk, sugar, butter and flavoring, and bake in a 
slow oven, or in a pan set in a pan of hot water, if the fire is hot. 
Be careful not to scorch, as > any concoction with milk scorches 
easily. Bake a light brown on top, and serve hot without sauce. 
This serves four people. 

CARAMEL CUSTARD. 

Same ingredients as for egg custard. Take one-half of the cup 
of sugar and stir in a skillet until a brown liquid, and proceed as 
in the recipe for egg custard. 

LEMON CUSTARD. 

One cup of sugar, five eggs, three and one-half tablespoonfuls 
of butter, juice and grated rind of two lemons. Beat the yolks 
and sugar together with half the whites; add the lemon and 
butter. Thin with half a cup of milk. Bake on crust, and' 
when cool, cover with meringue, made as follows: Add the 
remainder of whites to five tablespoonfuls of sugar and beat 
well together. Put in oven and let brown. 

— Miss Leila C. Birch. 

CHOCOLATE CUSTARD. 

One-third cake chocolate grated in half cup of milk; set over 
hot water and dissolve. When thoroughly dissolved, put in 
nearly a quart of hot milk and let it boil up once. Place on a 
cooler part of the stove, cover and let simmer ten minutes. 
Beat up four eggs and pour in; put in a cup of sugar (more, if 
necessary), and place on a hotter part of stove, and stir until 
it is thick. Pour in custard cups to cool, and serve with 
whipped cream. 



172 PUDDINGS, CUSTARDS, PIES, ETC. 



CHOCOLATE PUDDING No. 1. 

Boil one quart of milk, and add to it a teaspoonful of butter, 
a teaspoonful of sugar, and three ounces of grated chocolate. 
When cold add the yolks of four eggs. Pour into pudding 
dish lined with stale cake and bake. Cover with meringue and 
brown. — Mrs. Eugenia Rogers Ellis. 

CHOCOLATE PUDDING No. 2. 

One-half pound of chocolate, dissolve on stove in one-quarter 
capful water, one-quarter pound sugar; put in chocolate and 
let come to boil; six yolks of eggs beaten light; pour in choco- 
late and stir constantly. Add whites, one-quarter box gelatine, 
one-half cupful water to soak gelatine. Serve with whipped 
cream. 

CHOCOLATE PUDDING No. 3. 

Roll four crackers and beat five yolks of eggs with five table- 
spoonfuls of sugar and five spoonfuls of chocolate. Add crack- 
ers, flavor with vanilla and bake. Serve with whipped cream. 

CHOCOLATE PUDDING No. 4. 

Cream two tablespoonfuls of butter with one-half cupful of 
sugar, add one beaten egg, one-half cupful of milk, one cupful 
of flour, sifted with one teaspoonful of baking powder and a 
pinch of salt. Add one 'tablespoonful of cocoa and one square 
of melted chocolate. Steam two hours and serve with one-half 
.cupful of butter, one cupful of sugar, one-half cupful of boiling 
water and one teaspoonful of vanilla. 

MAY'S PUDDING. 

To one cupful of sugar add the juice and rind of one lemon, 
three eggs beaten light, a pint and a half of milk, and a cupful 
of grated bread. Bake in a moderate oven about twenty min- 
utes. Serve without sauce or with cream. 

BREAD-CRUMB PUDDING (STEAMED). 

Three cupfuls of grated bread-crumbs, one cupful of raisins, 
one cupful of molasses, one cupful of sweetmilk, one teaspoon- 
ful of soda, one-half teaspoonful of salt, one teaspoonful of 
cinnamon. 



PUDDINGS, CUSTARDS, PIES, ETC. 173 

MOLASSES PUDDING. 

Take the left-over crusts of bread, cut in small pieces and 
butter, place in a stoneware pudding dish, cover with good 
molasses and bake in a slow oven. Served with a hard sauce 
or whipped cream, this pudding is very eatable. 

OATMEAL. PUDDING. 

Add one cup of uncooked oatmeal to one quart of milk, one- 
half cup of sugar and one-half cup of molasses. Add salt to 
taste, grated nutmeg, and dot the top with bits of butter. Serve 
with cream, or plain. 

GRAHAM PUDDING. 

Two and one-half cups of graham flour, one cup of milk, one 
cup of molasses, one cup of currants, or seeded raisins, one 
teaspoonful of soda and a little salt. Steam for two hours. 
Serve with lemon or wine sauce. — Dr. Mary E. McKay. 

BATTER PUDDING. 

One quart of milk, twelve eggs ; to each egg one-half 
tablesponful of flour, one-quarter teaspoonful of yeast powder, one 
teaspoonful of sugar, one teaspoonful of butter. Beat the yolks 
very light, add the sugar and butter, then add the milk and 
sifted flour by degrees. Bake in a quick oven. To be used 
with butter sauce, and served hot. 

MARASCHINO PUDDING. 

Make a custard of four eggs, four good tablespoonfuls of 
sugar, one pint of milk, one heaping tablespoonful of corn 
starch; add to this one tablespoonful of gelatine dissolved in 
half cupful of water, flavor with maraschino. Wet mold with 
maraschino, put a few cherries in the bottom, pour on custard 
and set away to harden. Turn out when cold. Serve with 
whipped cream. 

POOR MAN'S PUDDING. 

Two eggs, half cup of butter, one and a half cups of sugar, 
three cups of flour, a half cup of sweetmilk and a teaspoonful 
of baking powder. Make this into a small three-layer cake. 
Between the layers put canned peaches or strawberries mashed 
and sweetened and serve with a boiled custard sauce. 



PUDDINGS, CUSTARDS, PIES, ETC. 



BERRY PUDDING. 

Take two tablespoonfuls of butter and half a cupful of sugar, 
and stir to a cream; add one cupful of milk, then stir in two 
and a half cupfuls of flour, into which two heaping teaspoonfuls 
of baking powder have been sifted; add the beaten whites of 
three eggs; finally add one quart of berries, pour into a but- 
tered pudding dish and bake in a moderate oven three-quarters 
oi an hour, and serve with a hot sauce. 

ORANGE PUDDING 

Peel and cut five sweet oranges into thin slices, taking out 
the seeds. Pour over them a coffeecup of white sugar. Let a 
pint of milk get boiling hot by setting it in a pot of boiling 
water; add the yolks of three eggs well beaten, one table- 
spoonful of corn starch. Make smooth with a little cold milk, 
stir all the time; as soon as thickened, pour over the fruit. 
Beat the whites to a stiff froth, adding a tablespoonful of 
sugar, and spread over the top for frosting. Set in the oven 
for a few minutes to harden. Eat cold or hot for dinner or 
supper. Berries or peaches can be substituted for oranges. 

BANANA PUDDING. 

Four bananas, one lemon, cracker-crumbs, butter, sugar and 
milk. In the bottom of a pudding dish slice bananas cross- 
wise until they cover the bottom of the dish. Then sprinkle 
with cracker-crumbs and pieces of butter. Fix another layer 
in the same way and have plenty of cracker-crumbs on top. 
Squeeze a lemon over the top and moisten all with sweetmilk. 
Bake and serve with wine sauce. 

— Mrs. Mary Simms Wheeler Taylor. 

APPLE CUSTARD PUDDING. 

Put a quart of pared and quartered apples into a stew-pan 
with half a cupful of water and cook them until they are soft. 
Remove from the fire and add half a cupful of sugar, two 
tablespoonfuls of butter and the juice and grated rind of a 
lemon. Have ready mixed two cupfuls of grated bread-crumbs 
and two tablespoonfuls of flour; add this to the apple mix- 
ture, after which stir in two well beaten eggs. Turn all into 



PUDDINGS, CUSTARDS, PIES, ETC. 175 

buttered pudding djsh, and bake forty-five minutes in a moder- 
ate oven. Serve with sugar sauce. — -Miss Lillian Holt. 

OLD ENGLISH PUDDING. 

One pound of suet chopped fine, one pound of grated bread, 
one pound of raisins, one pound of apples chopped fine, one- 
quarter pound of citron, ten well beaten eggs, a teacupful of 
cream. Season with mace and nutmeg and boil three hours. 

A FRUIT PUDDING. 

One quart of bread-crumbs mixed with one cupful of hot 
water. If instead of bread-crumbs, the crumbs of sponge cake 
are used, it will be delicious. Three cupfuls of fruit (any kind 
of fruit, fresh or dried) rolled in flour, one cupful each of 
brown sugar, molasses and suet, half a nutmeg, two teaspoon- 
fuls of ground cloves, one egg, one cupful of flour. Sift one 
teaspoonful of soda in the mixture last of all. Line a vessel with 
a cloth soaked in hot water and covered with flour. Pour in mix- 
ture and boil five hours. 

BOILED FRUIT PUDDING. 

Three Cups of sifted flour, one cup of molasses, two-thirds 
cup of beef suet chopped very fine, one cup of sour milk, one- 
half pound of raisins seeded and cut in half, the same of cur- 
rants, a large piece of citron cut very fine, two teaspoonfuls of 
cream of tartar rubbed through the flour, half teaspoonful of 
soda dissolved in the milk.. Rub raisins and currants in the 
flour, then mix in suet, molasses and milk; add a pinch of 
salt; all to be thoroughly mixed. Steam three or four hours 
in a buttered cooking dish or mold with well fitting cover. 
Serve hot with wine or butter sauce. 

— Mrs. Kate Oliver Cooper. 

PLUM PUDDING No. 1. 

One-half pound of chopped suet, one-half pound of stoned 
raisins, one-half pound of currants, one-half pound of sugar, 
one-quarter pound of citron, one-half pound of bread-crumbs, 
two apples cut fine, grated peel of one lemon, a little salt, five 
eggs, one-quarter of a gill of brandy. Put in form and boil 
four hours. 



176 PUDDINGS, CUSTARDS, PIES, ETC. 



PLUM PUDDING No. 2.. 

Rub together a cup of sugar and a half cup of butter. Stir 
into this a half pound of chopped and powdered suet, then beat 
in five eggs, a half pint of milk and a teaspoonful of orange 
juice. Dredge with flour, a cup each of stoned raisins and 
cleaned currants, and a half cup of minced citron. Add this 
fruit to the batter and stir in a quarter teaspoonful each of 
powdered cinnamon, cloves and nutmeg. Last of all, beat in 
a quart of flour, turn into a large mold and steam for six hours, 
then serve. 

ENGLISH PLUM PUDDING. 

One cup of brown sugar, six eggs beaten very light, one pint 
of bread-crumbs, one-half pound of suet, one-half cup of mo- 
lasses, one cup of milk, one-half of a nutmeg, one tablespoonful 
of ginger, two tablespoonfuls of cinnamon, one-half teaspoonful 
of mace, one wineglass of brandy, one wineglass of sherry, two 
pounds of raisins, one pound of currants, and one-fourth pound 
or citron. Dredge fruit thoroughly with flour. Mix all well 
together and steam for four hours. Serve with hot or cold 
sauce. — Mrs. Josephine Shaw Stetson. 

. HOT SAUCE FOR ENGLISH PLUM PUDDING. 

Mix together a little butter, light brown sugar and a little 
lemon peel; beat up one egg and put in. Let it come to a boil, 
take off and season with wine to taste. 

— Mrs. Josephine Shaw Stetson. 

COLD SAUCE FOR ENGLISH PLUM PUDDING. 

Take two-thirds cup of sugar and one-third cup of butter; 
soften the butter and then add the sugar and stir until it looks 
thick and white, like ice cream. Season to taste with vanilla, 
nutmeg and wine. — -Mrs. Josephine Shaw Stetson. 

FIG PUDDING No. 1. 

One-fourth pound of figs chopped fine, one-fourth pound of 
suet chopped fine, one cup of brown sugar, two cups of bread- 
crumbs, two eggs, a rind and juice of one lemon, one-half 
grated nutmeg, one tablespoonful of flour. Steam three hours 
and serve with sauce. It is splendid served with whipped 
cream slightly flavored with vanilla. 

— Mrs. Mary Wimberly Robson. 



PUDDINGS, CUSTARDS, PIES, ETC. 177 



FIG PUDDING No. 



One-fourth pound chopped, dried figs, two cups of bread- 
crumbs, one cup of brown sugar, one-fourth pound of suet 
chopped fine, two eggs, grated rind and juice of one lemon, 
dessertspoonful of molasses, one-half grated nutmeg, one table- 
spoonful of flour. Steam three hours and serve with boiled 
sauce flavored with lemon. — Dr. Mary B. McKay. 

PRUNE PUDDING No. 1. 

One pound of stewed prunes, whites of four eggs, one cup of 
sugar. After prunes are cooked thoroughly, drain off juice, 
remove stones, and chop fine. Beat eggs stiff, add sugar, then 
stir in prunes. Bake twenty minutes. Serve cold with whipped 
cream flavored with sherry. 

— Mrs. Clara Mumford Harwell. 

PRUNE PUDDING No. 2. 

Boil thirty prunes to a pulp and rub through a sieve, sweeten 
to taste, and stir in the whites of six well beaten eggs. Bake 
twenty minutes and serve cold with whipped cream. 

— Miss Mattilu Hatcher. 

PRUNE PUDDING No. 3. 

One-half pound of best prunes, one pint of rich cream, whites 
of six eggs, and six tablespoonf uls of pulverized sugar. Soak ' 
the prunes over night, stew, drain off the syrup, and set aside 
to get cold. When perfectly^cold, chop very fine. Beat the 
whites of the eggs to a close, firm meringue with the sugar, 
and whip into the prunes. Bake half an hour in a deep, but- 
tered pan covered for twenty minutes, until the souffle has 
risen to its full height. Send to the table immediately with 
the sauce made of the cream whipped to a standing foam. 

— Mrs. Lillian Dunlap Stevens. 

SWEET POTATO PUDDING. 

Boil the sweet potatoes in their skins until thoroughly ten- 
der, peel them while hot and rub through a colander. Then 
to two pounds of potatoes allow six eggs, one-half pound of 
butter, one-half pound of sugar, one pint of cream, the juice 
and rind of a lemon, brandy and nutmeg to taste. First add 



178 PUDDINGS, CUSTARDS, PIES, ETC. 

the butter and sugar to the warm potatoes and mix well, then 
stir in the eggs beaten light and frothy, next add the cream, 
then the lemon, and lastly the nutmeg and brandy. Bake from 
twenty to thirty minutes in a three-inch deep tin lined with 
puff paste, but do not put a top crust over it. This pudding 
must be served cold. 

NESSELRODE PUDDING. 

One pint rich custard into which stir one dozen lady fingers 
while the custard is hot, one pint of rich cream whipped very 
light, to which add the whites of four eggs whipped to a stiff 
froth; freeze soft and add one pound candied pineapple, one 
pound candied cherries cut fine, one dozen macaroons crushed 
fine; blanche two dozen almonds cut fine, stir in the half-frozen 
cream and freeze hard. Put in mold or small molds, and serve 
with a sauce of hot chocolate. 

BICE PUDDING. 

Rice pudding is simple and yet often poorly made. For each 
pint of milk used allow one teacupful of washed rice, two 
tablespoonfuls of sugar (more, if liked quite sweet), one table- 
spoonful of butter and a third of a teaspoonful of salt. When 
all ingredients are in the baking dish, add two well beaten 
eggs. Flavor with a little grated nutmeg or a teaspoonful of 
vanilla, and place in a slow oven. When a brown skin forms 
over the top turn it under a couple of times, then stir carefully 
without disturbing the top. Allow two hours or more for the 
baking until the rice is well swollen and about half of the 
liquid absorbed or evaporated. Then set aside and serve very 
cold. 

COTTAGE PUDDING. 

One cupful of sugar, one cupful of milk, two cupfuls of 
flour, two eggs, lump of butter size of an egg, two teaspoonfuls 
yeast powder. Mix sugar and butter then add milk and flour 
and lastly yeast powder. Bake in moderate oven in biscuit 
pan. Serve hot with sauce. 

WINE PUDDING. 

Put into a bowl ten cents worth macaroons and ten cents 
worth of lady fingers. Can be stale, but not too hard. Split 
the lady fingers and arrange them in layers, first a layer of 



PUDDINGS, CUSTARDS, PIES, ETC. 179 

macaroons then a layer of lady fingers, and so on. Make the 
following sauce: Yolks of four eggs, beat with sugar to taste, 
one and one-half cupfuls red wine, if very strong add a little 
water. Let this boil up a few times then pour over the cakes. 
Beat whites of eggs and spread on top, or whipped cream on 
top improves it. Prepare this just in time for the meal, as it 
must not stand too long. 

KISS PUDDING. 

One quart of milk, three tablespoonfuls of corn starch, yolks 
of four eggs, one-half cup of sugar and a little salt. Place part 
of the milk on the fire, 'stirring in the sugar and salt, and let 
boil. Dissolve the corn starch in the remainder of the milk 
and stir into the boiling milk, then add the yolks of the 
eggs and a little flour. For frosting use the beaten whites 
of four eggs with one-half cup of sugar flavored with lemon. 
Cover the pudding and nicely brown. Have a little frosting 
to moisten the top, then put grated cocoanut over it to give 
the appearance of snowflake. 

BAKED INDIAN PUDDING. 

Two quarts sweet skimmed milk, one cup fine Indian meal, 
one cup molasses, one teaspoonful of salt, one pint or more of 
sweet apples cut in small pieces. Put one quart of milk in a 
pan over a kettle of boiling water. While it is heating stir 
together in a bowl the meal, molasses and salt until smooth, 
adding a little cold milk to make it thin enough to pour. 
When the milk in the pan is scalding hot, pour in 
the mixture slowly, stirring briskly to prevent lumps. 
When it has thickened, stir in the apples and remove the pan 
from the fire. Grease an earthen pudding pot that will hold 
two quarts or more. Pour in the pudding and place in a mod- 
erate oven. When it has baked about three-quarters of an 
hour, pour in very gently one cup of cold milk. If the fire be 
hot leave the oven door ajar. A pudding of this kind should 
bake slowly; a bubbling around the sides of the pot indicates 
sufficient heat. Add one cup of cold milk every hour or two 
until the quart has been used. The pudding should bake from 
six to seven hours, and then be taken from the oven and 
allowed to set awhile, when it can be turned into a dish and 
will be a dark red with a clean whey. 



180 PUDDINGS, CUSTARDS, PIES, ETC. 

SPICE PUDDING. 

(A Simple Dessert.) 

Soak in two-thirds pint of milk a pint of old bread, or 
crackers, or biscuit, for an hour or two. When soft, mash fine 
and add one cup of sugar, yolks of three eggs beat light and 
a teaspoonful of ground allspice. Beat well and just before 
placing in oven, drop in one-half cup seeded raisins, rolling 
same in flour to make them stay on top. Meringue : Beat whites 
of three eggs with a little sugar, spread over pudding and bake 
a light brown. Sauce : One teaspoonful sifted flour, one tea- 
spoonful of butter, one-half teacupful of sugar, one pinch of 
spice. Cook and stir while cooking until a little thick, then 
serve hot with the pudding. 

ANGEL PUDDING. 

Two ounces of flour, two ounces of sugar, two ounces of 
butter, one pint of cream and the whites of three eggs. Bake 
in patty pans, cover with icing and serve without sauce. 

— Mrs. Eugenia Rogers Ellis. 

SOUFFLE OR HASTY PUDDING. 

Pour eggs, four tablespoonfuls of flour, one pint of sweet- 
milk. Beat eggs separately, add flour to yolks, then gradu- 
ally milk, as it will lump otherwise; lastly add whites well 
beaten. Put in buttered baking dish and bake quickly. Serve 
with hot sauce, to be eaten at once. 

Test for beating whites of eggs: Invert dish and if whites 
remain sticking to bottom they are ready to use. 



DESSERTS 

BLACKBERRY DUMPLING. 

One pint of milk, three-fourths pint of flour, four eggs, one 
quart of berries, one teaspoonful of baking powder. Beat the 
eggs together, pour in milk after salting. Sift the flour and 
baking powder very lightly. Flour the berries and mix. Put 
in a tightly covered bucket and put the bucket into boiling 
water, and boil two or three hours. Serve hot with hard butter 
sauce. — Mrs. Henrietta Nisbet King. 

BERRY ROLL. 

Take one pint of flour, one teaspoonful of sugar, one and 
a half teaspoonfuls of baking powder, one-half a teaspoonful 
of salt, and rub through a sieve; mix thoroughly into this two 
tablespoonfuls of butter and a small cupful of milk. Place on 
your molding board and roll out to about one-half inch thick- 
ness. Spread berries over the dough, leaving a space of about 
an inch at the ends, roll up the dough and press the ends 
together and lay on a buttered pan. Place in a steamer over a 
kettle of boiling water. Steam two hours. Serve with a sauce. 
Perhaps some would prefer a baked berry roll. Place in a 
bowl one quart of flour, mix well into it two teaspoonfuls of 
butter, one teaspoonful of salt, and two teaspoonfuls of baking 
powder. Add one and a half cupfuls of milk, roll out to about 
one-third of an inch in thickness, spread thickly with black- 
berries, sifting over them some sugar, and roll. Place in a 
greased pan and bake half an hour. , 

BLACKBERRY JELLY. 

Take one quart of berry juice and add to it a half box of 
gelatine; soak half an hour, then add one cupful of sugar, and 
stir over the fire until the gelatine is dissolved, which will 
take but a few moments. Strain into a mold and set away to 
harden. Serve with whipped cream. 



182 



SHORTCAKE. 

Two cups of flour, one-half teaspoonful of salt, three tea- 
spoonfuls of baking powder, three tablespoonfuls of butter, 
three tablespoonfuls of lard, one cup of milk. Mix and sift the 
dry ingredients; add butter and lard and chop until thor- 
oughly blended. Add milk; when thoroughly mixed, divide 
in halves, put each half into a round, buttered cake tin. Flour 
hand and pat to fit the tin. Bake ten to twelve minutes in hot 
oven. Separate the upper portions from the lower portions of 
each cake with a fork — never cut with a knife. Spread with 
butter, fill with filling and arrange in layers, with filling be- 
tween. 

ORANGE SHORTCAKE. 

Peel oranges, cut in slices, sweeten to taste, and use for 
filling for shortcake. 

PEACH SHORTCAKE. 

Peel, cut in slices, and sweeten three cups of peaches. Add 
two tablespoonfuls of lemon juice, spread between layers of 
shortcake. Garnish top layer with peaches and beaten cream. 

STRAWBERRY SHORTCAKE. 

Hull, cut in pieces, and sweeten two boxes of strawberries. 
Let them stand several hours. Arrange between layers of 
shortcake and garnish top with whole strawberries and beaten 
and sweetened cream. 

Raspberry, blackberry and pineapple shortcake may be made 
in a similar way. 

NEW ENGLAND STRAWBERRY SHORTCAKE. 

Stern, wash and mash very fine one quart of ripe strawber- 
ries, using one and one-half cupfuls of sugar. Make three 
layers of sponge cake, and when ready to serve place berries be- 
tween layers and serve with whipped cream. 

A delightful sponge cake is made by beating together the 
yolks of three eggs and one cupful of sugar, and adding the 
beaten whites. To this mixture add one cupful of sifted flour 
and five tablespoonfuls of boiling water, then a second cupful 
of flour with one teaspoonful of baking powder. Flavor witn 
vanilla or lemon. —Mrs. W. T. Morgan. 



STRAWBERRY TRIFLE. 

One stale sponge cake sliced, four eggs (whites and yolks 
beaten separately), four cupfuls of milk, one cupful of sugar, 
two quarts fresh ripe strawberries. Scald the milk, beat in 
the sugar and yolks, cook about ten minutes or until it begins 
to thicken, then set it off the fire and let it get cold. Cover 
the bottom of a glass dish with sliced cake, wet with the cold 
custard, and cover with berries; sprinkle with sugar then put 
on another layer of cake, and proceed as before until the cake 
is all used; pour the remainder of the custard over the last 
layer of berries. Beat whites of the eggs to a meringue with 
a tablespoonful of powdered sugar, and heap on top of the 
dish, sticking a few choice berries in the white mound. Set 
on ice till needed, but it should be served soon after the berries 
go in. 

PEACH DELIGHT. 

Peel and halve two dozen large, ripe peaches; put the pits 
in a small saucepan, cover with one and a quarter cupfuls of 
water and boil for ten minutes, then strain; with one cupful 
of sugar mix thoroughly two tablespoonfuls of flour. In a 
deep baking dish put a layer of the peaches, sprinkle with a 
part of the mixed- sugar and drop over this one teaspoonful of 
butter cut into bits. Add a second and third layer of the fruit, 
finishing in the same way, and pour over all the water strained 
from the pits. Make a rich biscuit crust with one and one-half 
cupfuls of sifted flour, one-half teaspoonful of salt, three 
tablespoonfuls of flour, one teaspoonful of baking powder, and 
sufficient milk to mix to a soft dough. Roll out one-half an 
inch thick, place it over the fruit, make several cuts for steam 
to escape and bake in a moderate oven. In serving, cut the 
crust in pieces like pie, lay on it the fruit and pass with it a 
pitcher of cream. 

PEACH COBBLER. 

Fresh or canned peaches may be used. If fresh, peel them, 
cut into halves and sprinkle them with sugar; put them into 
a deep pan with a little water; and if the canned ones are used 
put the syrup in the pan with them. Make a nice pastry and 
put on the top of the pan. When done take the top off care- 
fully, lay it on a dish with the top side down and pour the 
peaches over it. Serve hot or cold, with rich, sweet cream. 



184 



ICED APPLES. 

Core six apples; cook them in a syrup of one cup of sugar 
and two cupfuls of water. Drop the apples into the boiling 
syrup. When they are tender, lift them out on a platter, and 
when they are cool cover with a thin layer of meringue. Sift 
a little sugar over this and brown slightly in the oven. Let 
the syrup boil until it is reduced to one-half cupful. Pour it 
out and when it is cold it will form a jelly. Cut it into squares 
and place over and around the apples. Serve cold with sugar 
and cream. 

WITCH APPLES. 

(Hallowe'en Recipe.) 

Bake large apples, from which the core has been removed, 
until soft but not long enough to burst the skin. It is better 
to prepare half a dozen extra ones for emergency. When 
cooked insert a marshmallow into the core space, put a cube 
or two of sugar on top and a few maraschino cherries, and 
when ready to serve turn over each a tablespoonful of brandy 
and light just as the table is reached. The brandy will burn 
with a ghostly blue flame and melt the sugar and marshmal- 
lows. Whipped cream served in a bowl is a favorite addition 
to the dish. 

APPLE SNOW. 

Put twelve choice apples in cold water and set them over a 
slow fire; when they become soft, drain them, remove the 
skins, core them and put them in a deep dish. Beat the whites 
of twelve eggs to a stiff froth, put half a pound of sugar in the 
apples, beat them light, then beat in the whites. 

BAKED APPLES WITH RAISINS. 

Remove the core from eight large apples and fill the space 
with seedless raisins, sugar and nuts (if latter be desired). 
Place in a pan, add one cup of water, and baste frequently with 
water with sugar in it. 

APPLE FLOAT. 

Stew one teacupful of sugar and ten large apples. When 
thoroughly done and soft, mash through a big-holed strainer 
or a potato masher; stir in the beaten whites of four (to eight) 
eggs. Serve in deep saucers with plain or whipped cream. 



185 



BOILED APPLE DUMPLINGS. 

After making the paste, divide it into as many pieces as you 
wish. Roll" out each piece of paste; pare and core the apples, 
fill the cavities with marmalade or jelly; put in the middle of 
the dough and close the edges of the dough around the apple; 
tie in muslin bags and stew for an hour. Serve with hard 
butter sauce. 

BAKED APPLE DUMPLINGS. 

Pare and core 'the apples, filling the cavities with sugar, 
flavored with extract of lemon. Enclose the apples separately 
in the pieces of paste, put them in a tin pan and bake them. 
Serve with thick sweet cream. 

BAKED APPLES. 

Peel the apples, cut slices lengthwise, one inch thick, and 
remove the core, fill a two-quart baking dish, sprinkle over the 
apples one-half tablespoonful of sugar and one tablespoonful 
of butter broken into bits; pour in one-half teacupful of water. 
Bake until they are soft, about half an hour. Serve hot. 

MELON SURPRISE. 

Cut a slice across the top of the smaller melons to serve 
individually, so that this slice will form a lid. Scoop out the 
inside of the melons and fill with nutmeg or cantaloupe ice, 
with Wine or any ice cream or whipped cream mixture. If the 
shells are iced some time before, and when filled set at once 
on ice, they may stand thus for some hours. (Lid replaced.) 

PINEAPPLE SPONGE. 

One-half can of pineapple cooked up thick with two^thirds 
cup of sugar, one-fourth box of silver white gelatine soaked in 
a little cold water, one-half cup of hot water stirred into gela- 
tine. Stir this into cooked pineapple and set aside to cool. 
Whip one-half pint of cream stiff, then stir all together and 
pour into mold. Best after three or four days keeping. 

PINEAPPLE SOUFFLE. 

Shred pineapple very fine, sweeten, drain off juice, fold in 
well beaten whites of three eggs. Stir in two-thirds teacupful 
of chopped almonds, and serve with whipped cream. 



186 



PINEAPPLE AND NUTS. 

Buy pineapple chunks in cans. Cut chunks finer, sweeten 
(if necessary), and mix with almonds cut coarse. ' 

FRUIT DESSERT. 

One can combine oranges, grapes, pineapples and cherries, 
either all or a few, in any desired proportion to make a salad. 
Make a syrup of one-half cupful of water and one cupful of 
sugar with a little lemon juice, and mix with fruits when cold. 
A few tablespoonfuls of sherry improve the flavor. The syrup 
may be thickened slightly with gelatine, if desired. For one 
cup syrup, use one teaspoonful of Knox gelatine, softened in 
cold water and dissolved in hot syrup. Serve with whipped 
cream. Serve quite cold. 

SPICED PRUNES. 

Prunes may be simply spiced by stewing in a syrup. Use 
the following proportions: To each pint of dried prunes use one 
cup of vinegar and two cups of sugar with the desired whole 
spices. 

APRICOT FOAM. 

Three cups of stewed apricots chopped fine, heat and thicken 
with a tablespoonful of corn starch dissolved in a little water. 
Pass through a sieve and when cold add the well beaten whites 
of three eggs, mix thoroughly but lightly and serve ice cold. 

DATE TAPIOCA. 

Stir frequently for fifteen minutes in a double boiler one 
quart of boiling milk, two large tablespoonfuls of Minute 
Tapioca and one cup of sugar. Add the beaten yolks of three 
eggs about three minutes before removing from the stove. 
Then stir in one cup of chopped dates, cover with the well 
beaten whites of the eggs and brown quickly in a hot oven. 

JUNKET WITH PUREE OF BANANA. 

Cut two bananas into slices and put over the fire with a 
quarter cupful of water, cook slowly until tender and press 
through a sieve. Add one teaspoonful of orange juice, two of 
sugar and one of gelatine soaked in cold water. Stir until 



dissolved and fill into the bottom of the glasses. When chilled 
fill cups with a plain junket. Serve ice cold with sweetened 
cream. 

AMBROSIA. 

To prepare it, slice orange very thin, or pick it apart from 
the center into shreds with a fork, sprinkle it thickly with sugar 
and cover the top with grated cocoanut. 

ORANGE FLUFF. 

One package Lemon Minute Gelatine (flavored), juice and 
grated rind of one orange and one pint of boiling water. When 
beginning to set beat in the whites of two eggs which have 
been beaten stiff. Serve in sherbet cups with lady fingers. 

ORANGE CHARLOTTE. 

One-third box of gelatine, one cupful of cold water, one cup- 
ful of boiling water, one cupful of sugar, juice of one lemon, 
one cupful of orange juice and pulp, whites of three eggs. Line 
a mold or bowl with sections of oranges; soak gelatine in cold 
water, when dissolved pour on boiling water; add sugar and 
lemon juice; strain and set aside to cool. Beat whites of eggs 
stiff. When the gelatine begins to harden beat it until light, 
then add beaten whites; beat together until stiff enough to 
drop, then add orange juice and pulp and pour in mold for 
use. Serve with whipped cream. 

ORANGE BUTTER. 

Lay in a dish eight oranges cut in thin slices, and pour one 
and one-half cups of sugar over them. Add to one pint of 
boiling milk the yolks of three eggs and one tablespoonful of 
corn starch made smooth with cold milk. Stir constantly and 
when thick, pour over the oranges. Beat the whites, sweeten, 
pour over the custard and brown in the oven. Serve cold. 
Fine made Saturday for use Sunday. 

LEMON FLOAT. 

Mix three tablespoonfuls of sugar with a quart of sweetmilk, 
let it come to a boil. While boiling, add a tablespoonful of 
corn starch and the grated peel of one lemon. When the whole 
has boiled ten minutes add the yolks of three eggs well beaten, 



188 



and stir constantly for five minutes. Set the vessel in a pail of 
cold water, stir a few minutes then strain into a pudding dish. 
Beat the whites of the eggs to a stiff froth and add the juice 
of the lemons and two tablespoonfuls of sugar; put them over 
the pudding and serve cold. If desired, finely grated fresh 
cocoanut can be added to the eggs. 

LEMON CUSTARD CHEESECAKES. 

Ingredients: One-half pound of puff paste, four ounces of 
butter, four ounces of powdered white sugar, four lemons, 
eight eggs, and one drop of essence of lemon. How to use 
them: Put the butter, sugar, the juice of four lemons and 
rubbing of one lemon into a stew-pan; add the eggs, then stand 
the stew-pan in a pan of boiling water on the fire, and con- 
tinue stirring until the ingredients become quite a thick cus- 
tard; take off the fire and stand in a pan of cold water, and 
stir until quite cold. Roll the puff paste out the thickness of 
a quarter of an inch; now cut some round pieces and lay them 
in tartlet pans, press out the paste from the center with the 
thumb and finger, then place in each a teaspoonful of the mix- 
ture. Then put them on a baking tin, in a moderate oven, and 
bake a pale brown. When baked take out of the pans and let 
them get cold, then dish them on lace papers in glass or silver 
dishes. 

OMELETTE SOUFFLE. 

Take four eggs, the juice of one lemon. The yolks with four 
teaspoonfuls of sugar must be beaten very lightly; add the 
beaten whites and the lemon. Butter the pan and bake on one 
side, then roll. 

MARSHMALLOW SOUFFLE No. 1. 

Beat to a stiff froth the whites of six eggs, add six table- 
spoonfuls of sugar, then a quarter of a box of gelatine dis- 
solved in a little water. Flavor with two teaspoonfuls of 
vanilla and the juice of half a lemon. Serve with whipped 
cream flavored with wine. — Mrs. Loulie Link Cason. 

MARSHMALLOW SOUFFLE No. 2. 

Whites of six eggs, six scant tablespoonfuls of sugar, two 
teaspoonfuls of gelatine dissolved in a teacup of hot water. 
Add another cup of water and boil until thick. When cold, 



pour into eggs and sugar (the eggs, of course, having been 
whipped and sugar added). Whip all thoroughly, flavor to 
taste, and serve with whipped cream, 

— Mrs. Etta Myers Cubbedge. 
Contributed by Mrs. Lula Taylor Houser. 

MOUE. 

One quart of cream well whipped, one-quarter box of gela- 
tine in a little milk. Add the gelatine when cool to cream; 
sweten to taste with maple syrup or one-half teaspoonful of 
vanilla. Put into a mold and set on ice for ten hours. 

AMERICAN CREAM. 

One pint of milk, one envelope of Minute Gelatine (plain), 
yolks of two eggs beaten with two tablespoonfuls of sugar, and 
a little salt. When the milk is boiling hot, stir in slowly the 
gelatine, then add the yolks, sugar and salt, and cook only a 
moment, stirring constantly. Remove from fife, stir in the 
whites beaten with two tablespoonfuls of sugar, and flavor to 
taste. 

ORANGE BAVARIAN CREAM. 

One envelope of Minute Gelatine (plain), one-half cup of 
boiling water, one cup of orange juice, the juice of half a 
lemon, the whip from one pint of cream, sections of orange. 
Line a mold or earthen bowl with sections of orange. Whip 
a pint of single cream and drain and chill the froth. Dissolve 
the gelatine in the boiling water; add the lemon juice, orange 
juice and sugar, and stir until the sugar is dissolved; set the 
dish in ice and water and stir until the mixture begins to 
thicken; lastly, fold in gradually the chilled whip from the 
cream. When the mixture is stiff enough to hold its shape, 
turn into the orange-lined mold. To serve, immerse the mold 
to the brim a moment in warm water, loosen the mixture if 
reeded at the top, tipping the bowl from side to side to make 
sure the cream does not adhere, and invert on a lace paper 
spread on a serving dish. 

BAVARIAN CREAM. 

One quart of sweetmilk, six eggs, scant cup of sugar, one- 
third teaspoonful of salt, one tablespoonful of granulated 
gelatine, any preferred flavoring. Scald the milk, beat yolks 



of eggs, sugar and salt to a cream, pour the hot milk gradu- 
ally over this mixture, stirring all the time. Return to the 
boiler and let cook until it thickens, and then strain. While 
hot stir into the dissolved gelatine. When partly cool stir in 
slowly the beaten whites of the eggs. Serve in molds. 

— Mrs. Maude Massey Ray. 

ITALIAN CREAM. 

Soak one-half box of gelatine in one quart of milk for two 
bours, and then put in double boiler to cook, same as custard. 
Add the yolks of four eggs and one cup of sugar beaten to a 
light froth. When this is cooked, add it to the whites beaten 
very light with three tablespoonfuls of sugar. Flavor it with 
vanilla. — Mrs. Julia Byrom Wimberly. 

ROOK CREAM. 

One-half box of gelatine, one quart of sweetmilk, six eggs, 
one and one-half cups of sugar. Beat yolks with one cup of 
sugar, beat whites with one-half cup of sugar. Dissolve gela- 
tine in milk and boil; just as the milk comes to the boil, stir 
in the yolks and stir until thick as custard, then remove from 
fire and stir in whites rapidly. Pour into molds and keep in 
warm place an hour, then in a cold place until it congeals. 
Flavor with vanilla and serve with whipped cream. The gela- 
tine congeals in the bottom of molds. A delightful winter 
dessert. — Mrs. Madge Roberts Blair. 

TIPSY SQUIRE. 

Have ready a sponge cake about three inches thick (baked 
in either round or square pan). Split in two layers; when 
cold, saturate top and bottom with sherry wine. On the bot- 
tom layer put preserves or marmalade. Make a custard of 
four or five eggs, as for boiled custard, flavor with wine and 
add one pint of cream or as much as convenient. Arrange 
cake on flat dish and pour custard over it. A nice, highly 
flavored gelatine can be served on plate with this, and almonds 
blanched and parched used over the cake. 

— Mrs. Leila B. Artope. 

OLD-FASHIONED CHARLOTTE RUSSE No. 1. 

One pint of cream whipped light, one-half ounce of gelatine 
dissolved in one gill of hot milk, whites of two eggs beaten 



191 



to a stiff froth, one small teacupful of powdered sugar; flavor 
with bitter almond and vanilla. Mix the cream, eggs and 
sugar; flavor and beat in gelatine and milk last. The gelatine 
should be quite cold before it is added. Line a mold with slices of 
sponge cake or with lady fingers, and fill with the mixture. 
Set upon the ice to cool. 

OLD-FASHIONED CHARLOTTE RUSSE No. 2. 

Whip one quart of rich cream to a stiff froth and drain 
well on a nice sieve. To one scant pint of milk add six eggs 
beaten very light; make very sweet, flavor highly with vanilla. 
Cook over hot water until it is a thick custard. Soak one 
ounce of gelatine for three hours in a very little water, and 
warm over hot water. When the custard is very cold beat the 
gelatine in lightly and the whipped cream. Line the bottom 
of a mold with buttered paper, the sides with sponge cake or 
lady fingers plastered together with the white of an egg; fill 
with the cream and put on ice. To turn out, dip the mold for 
a moment in hot water. In draining the whipped cream, all 
that drips through can be re-whipped. Follow the recipe and 
you will have the old-fashioned charlotte russe "like mother 
used to make." 

CHARLOTTE RUSSE No. 1. 

One pint of cream whipped as stiff as possible, sweeten; 
whip whites of six eggs stiff, and add to cream. Have ready 
one-half ounce of gelatine dissolved in a little cold water. 
Bring to boiling point one cup of sweetmilk and pour over 
dissolved gelatine. When cold add to cream and eggs. Flavor 
with vanilla or sherry wine. — Mrs. DuPont Guerry. 

CHARLOTTE RUSSE No. 2. 

One pint of heavy cream, one scant tablespoonful of gela- 
tine, whites of two eggs, two tablespoonfuls of sherry or 
brandy, six tablespoonfuls of sugar, three teaspoonfuls of 
vanilla, one dozen lady fingers. Whip cream until stiff through 
and through, and then add whites of eggs beaten stiff, and a 
pinch of salt. Dissolve gelatine in wine, placing cup in hot 
water and stirring gelatine until thoroughly dissolved. Add 
this while lukewarm to the cream, stirring cream constantly, 
so as to avoid small lumps. Add to this the sugar and vanilla 



192 



and stir gently for five minutes. Line mold with lady fingers, 
then put in cream and other ingredients. Place on ice for 
several hours, then turn out on platter to serve. 

- — -Mrs. Lula Johnson Comer. 

CHARLOTTE RUSSE No. 3. 

One quart of cream, one tumbler of milk, one-third box of 
Nelson's gelatine, whites of five eggs beaten stiff, two-thirds 
of cup of sugar. Put gelatine to dissolve in the milk. Whip 
the cream, adding the sugar gradually, then add the eggs, 
and lastly add the milk, and flavor with vanilla. When all 
ingredients have been added, continue to whip the whole for 
two or three minutes longer. Pour into a bowl lined with 
lady fingers, and keep on ice for several hours. 

— Miss Eunice Whitehead. 

CHARLOTTE RUSSE No. 4. 

Boil one ounce of gelatine in one pint of water until it is 
reduced to one-half pint; it should soak before it is boiled for 
one-half an hour. Yellows of four eggs beaten with four 
ounces of sugar; boil one-half pint of sweetmilk, pour over 
the eggs and sugar; return to the fire and let it come to the 
boil; take it off and let it get cold. Whip one quart of rich 
cream, drain it as you whip it on a sieve; when cream is all 
whipped, have a bowl lined with sponge cake. Pour cold cus- 
tard in a large bowl, flavor that with vanilla or wine, as you 
choose, then add gelatine (it must be cool), lastly whipped 
cream. Mix it thoroughly and pour in bowl lined with cake, 
put slices of cake over the top of charlotte, and when you 
serve it, whip cream and put over the top. It is such an im- 
provement. 

CHOCOLATE CHARLOTTE. 

Soak a quarter of a package of gelatine in one-third of a 
cupful of cold water for two hours. Whip one pint of cream 
to a froth, and put it in a bowl, which should be placed in a 
pan of ice water. Put half an ounce of shaved chocolate in a 
small pan with two tablespoonfuls of sugar and one of boiling 
water, and stir over the hot fire until smooth and glossy. Add 
to this a gill of hot milk and the soaked gelatine, and stir 
until the gelatine is dissolved. Sprinkle a generous half cupful 



193 



cf powdered sugar over the cream. Now add the chocolate and 
gelatine mixture, and stir gently until it begins to thicken. 
Line a quart charlotte mold with lady fingers, and when the 
cream is so thick that it will just pour, turn it gently into the 
mold. Place the charlotte in a cold place for an hour or 
more, and at serving time, turn out on a flat dish. 

CHOCOLATE JUNKET. 

Sweeten a quart of milk with half cup of sugar. Melt one 
square of chocolate or two tablespoonfuls of cocoa, add half 
a cup of the milk and boil one minute. Remove from fire 
and add the remainder of the milk, which must not be boiled, 
and a teaspoonful of vanilla. Probably this mixture will be 
lukewarm; if not, heat until it is. Stir in the solution of the 
junket tablet as in plain junket. Pour at once into serving 
dish or dishes and leave undisturbed until firm. Cool and 
serve. If whipped cream, sweetened and flavored with vanilla, 
ij heaped upon the chocolate junket when serving, a most 
delicious dessert is obtained. 

CHOCOLATE SHAPE. 

Take a quart of new milk; with some of it moisten four 
tablespoonfuls of corn flour; heat the remainder, pour it over 
the corn flour while stirring quickly to prevent its lumping, 
return it to the sauce-pan and boil for fifteen minutes; add 
three tablespoonfuls of sugar, two ounces of dissolved choco- 
late, a drop or two of vanilla essence. Remove it from the 
fire; stir in three well beaten eggs and a few drops of caramel. 
Pour into a wetted mold; set aside till cold. Turn out to 
serve and pour custard round. 

MINUTE CHOCOLATE WALNUT JELLY. 

Dissolve one package Chocolate Minute Gelatine (flavored) 
in one pint of hot milk and set to cool. When beginning to 
congeal beat to a stiff froth, adding one-half cup of walnut 
meats and one-half dozen figs cut fine. Serve with whipped 
cream. 



FROZEN DESSERfS 195 



FROZEN DESSERTS 

EASY ICE CREAM. 

One pint of cream, one pint of new milk, one teacupful of 
sugar, two eggs, whites and yolks beaten separately and 
whites added last, half a teaspoonful of vanilla. Stir thor- 
oughly, but do not cook — it is fully as good without. Any 
quantity desired may be made in the same proportion, but this 
amount will serve six or seven persons. 

. FROZEN PUDDING. 

Boil one pint of milk. Dissolve one small cup of flour in a 
little cold milk. Add one cup of sugar and stir into the boil- 
ing milk; let it boil ten minutes, then add two beaten eggs, 
then let it boil two minutes longer. Set away to cool. Add 
one quart of cream, a cup of sugar and a half cup of wine; 
beat well; freeze like ice cream for ten minutes, then add half 
a cup of seedless raisins, half cup of currants, half a cup pre- 
served ginger. Freeze like ice cream. 

DIPLOMAT PUDDING. 

Whip a quart of cream until stiff, divide same in three parts, 
sweeten them, put in one some kind of jam, which ever flavor 
preferred, in another portion put in one dozen macaroons, and 
the other portion chocolate. Flavor all with vanilla put in 
form, and pack with salt and ice at least three or four hours. 

CONFECTIONER'S ICE CREAM (Excellent). 

One gallon sweetmilk, one and one-fourth pounds of white 
sugar, seven eggs; season to taste. Mix sugar and two quarts 
milk together, let it come to the boil. Separate eggs and beat 
each thoroughly, then mix them together; now pour over them 
the boiling milk and sugar, stirring briskly all the time; re- 
turn to stove and let boil until custard is thick. After it is 
cold, just before freezing, add remaining milk (or cream) and 
seasoning. Substitute as much cream as can be obtained in 
place of milk — a pint will do. 



196 .FROZEN DESSERTS 



ICE CREAM FROM CONDENSED MILK. 

Palatable ice cream and frozen desserts may be made with 
condensed milk, if sweet cream is not available. Dissolve one- 
quarter of a cake of chocolate in two cups of milk, and cook 
until smooth. Add one can of condensed milk, one table- 
spoonful of vanilla, and freeze. For a coffee flavor, to one 
can of condensed milk add two cups of milk and one cup of 
strong, black coffee (the coffee must be very strong) ; flavor 
with a tablespoonful of vanilla. For a peach ice cream, use 
one can condensed milk, two cups of rich milk and one and 
one-half quarts of peaches cut and put through a colander. 
Sweeten to taste and freeze. 

VANILLA ICE CREAM. 

Scald one and one-half pints of cream. Dissolve one ounce 
of isinglass in half a pint of milk. Beat the yolks of four 
eggs and add three-quarters of a pound of sugar, stir the 
cream, milk and eggs together, add vanilla flavoring to taste; 
strain and cool, adding a quart of whipped cream. Freeze and 
pack in salt and ice for four hours. 

ANGEL PARFAIT. 

One pint of sweet cream, whip till dry, whites of three eggs 
whipped stiff; one-half cup of white sugar and one cup of 
water boiled until it will thread; pour over eggs and beat as 
for icing; when this is cold, beat into the cream. Pour all In 
molds; pack and let stand four hours or over. 

GOLDEN ICE CREAM. 

Put one pound of sugar and one pint of water over the fire, 
stir until the sugar is dissolved; boil for five minutes. Mix 
a little of this syrup with the yolks of ten eggs beaten until 
very light, add to the syrup in the sauce-pan and stir until it 
thickens enough to slightly coat the back of the spoon. Take 
from the fire, strain and stir and beat until cold. Add one 
pint of rich cream, one tablespoonful of vanilla and three 
tsblespoonfuls of sherry, and freeze. 

VELVET ICE CREAM 

Into a double boiler put one-half box of gelatine, the juice 
and grated rind of one lemon, one and one-half cupfuls of 



FROZEN DESSERTS 197 



sherry and the same quantity of sugar. Let stand until the 
gelatine is soft, then beat until it dissolves; strain and set 
aside until cold. Just as it begins to thicken, add one cupful 
and a half of rich cream and beat with an egg-beater until 
thick enough to drop; turn into wetted molds and set in a 
cold place until ready to serve. 

TUTTI FRUTTI ICE CREAM. 

Make a custard of the yolks of six eggs, two pints of fresh 
milk and sugar to taste. Pour hot on a teacup of raisins, one 
pound of almonds, blanched and powdered, a teacup of pre- 
served strawberries, and vanilla to taste. Allow to cool, and 
freeze. When partially frozen stir in three pints of whipped 
cream, sweetened; continue freezing, stirring often. 

MACAROON ICE CREAM. 

Whip half a gallon of rich cream and quarter of a pound of 
sugar together, then freeze. Let the juice of three large 
oranges and a quarter of a pound of sugar, soak with a dozen 
waxy macaroons, and add to the cream when half frozen; then 
freeze completely. 

CARAMEL ICE CREAM No. 1. 

One quart of cream, one pint of milk, three-quarters of a 
pound of sugar, and the white of one egg. Put a quarter of 
a pound of sugar in a pan over the fire and stir until it be- 
comes liquid and turns a dark brown. Heat the milk and half 
the cream to the boiling point, pour in the melted sugar and 
stir a few moments. When this mixture has cooled, add the 
other half pound of sugar and a teaspoonful of vanilla extract. 
Mix well and freeze as usual. When half frozen add the re- 
mainder of the cream, whipped light, and the white of the 
egg well beaten, and finish freezing. 

CARAMEL ICE CREAM No. 2. 

Two pints of brown sugar; put into a kettle and let toast. 
Boil two quarts of sweetmilk, stir the sugar into -the milk 
while hot; add eight well beaten eggs, then set aside to cool. 
When it is quite cool, put in the freezer and freeze. When it 
is half frozen, add one quart of cream. 



198 FROZEN DESSERTS 



BURNT ALMOND CREAM. 



This requires half a gallon of rich cream, six tablespoonfuls 
of sugar, and one quarter of a pound of blanched almonds. 
Stir the almonds and sugar over the fire until the sugar is 
caramel brown, let cool and then pound to a powder. Sweeten 
the cream to taste and add gradually to the nuts, put in the 
freezer and freeze. 

FRENCH TEA CREAM. 

Scald one quart of cream, take from the fire, add one table- 
spoonful of any preferred kind of tea; stir for an instant, cover 
closely for six minutes, then strain. Return to the fire in a 
double boiler with five eggs and five tablespoonfuls of sugar 
beaten together and added to it, and stir until as thick as 
custard. Take from the fire, add one box of gelatine which 
has been soaked in one cupful of cold water and stir until 
dissolved. Strain into a wetted mold and set away until firm. 
Serve with whipped cream. 

CAFE PARFAIT No. 1. 

To a cup of strong coffee add one cup of sugar and four 
beaten yolks of eggs. Cook this in a double boiler until it 
thickens, then strain and cool. Whip one quart of cream 
until stiff, draining off any liquid that remains. Mix this 
gently with the coffee and place in a mold. Cover closely, 
binding the edge of the lid with a buttered cloth. Pack as 
for ice cream, allowing it to stand for three hours. Remove 
carefully to a chilled platter surrounded with whipped cream, 
sweetened and flavored, and garnish with brandied cherries. 
This quantity is enough for twelve persons. 

— Mrs. Lillian Dunlap Stevens. 

CAFE PARFAIT No. 2. 

Set a bowl in a pan of cracked ice, and turn into it one quart 
of thick cream. Add to this one-half cupful of very strong 
filterd coffee and one-half cupful of powdered sugar. Mix 
lightly together, then with an egg-beater whip the cream, 
skimming off the froth as it rises and putting it on a sieve to 
drain. Return the drained liquid to the bowl and continue 
to whip until no more froth will rise. Turn the drained froth 
into an ice cr-eam mold or freezing can; cover and bind the 



FROZEN DESSERTS 199 



lid with a strip of muslin dipped into melted butter. Bury in 
ice and salt for three to four hours before serving. 

CAFE MOUSSE. 

Mix well together one pint of thick cream, three tablespoon- 
fuls of powdered sugar, one teaspoonful of vanilla and one- 
third of a cupful of very strong coffee. Chill thoroughly, then 
whip, setting the bowl in a pan of ice water. Take off the 
froth as it rises and lay on a sieve. When no more froth will 
rise, turn the drained whip carefully into a mold. Cover 
tightly, binding the edges with a strip of muslin dipped in 
melted butter; bury in ice and salt as for freezing, let stand 
for two or three hours, wipe off the mold and turn out on a 
serving dish. 

APRICOT ICE CREAM No. 1. 

This takes half a gallon of cream, half a pint of sugar, one 
can of apricots, one lemon and one tablespoonful of gelatine. 
Make a syrup of the sugar and add the lemon juice; cool this, 
put in the- cream and place in the freezer. When half frozen, 
stir in the apricots and freeze quite hard. 

APRICOT ICE CREAM No. 2. 

Take a can of apricots and strain off juice into a dish.' Take 
as much water and almost as much sugar as you have juice, 
and make a syrup. Mash apricots through a sieve. Put juice 
and mashed apricots into the syrup and freeze. This is de- 
licious and does not require any milk, cream or flavoring, but 
it looks and tastes as if it were all cream. 

— Miss Madge Patterson, by Mrs. Madge Roberts Blair. 

MILK SHERBET. 

Squeeze the juice from four oranges and three lemons, add 
a little of the grated rind (too much will make it bitter), a 
pint of sugar and a quart of milk. When partially frozen, 
beat in the whites of three eggs beaten to a stiff froth. 

LEMOX MILK SHERBET. 

One quart of rich milk, three cups of sugar, juice of four 
lemons, one teaspoonful of vanilla. Add two cups of sugar 



200 FROZEN DESSERTS 



to milk, place in freezer and let stand until cold, add vanilla 
and lemon juice sweetened with a cup of sugar; then freeze. 

— Mrs. Lula Brown White. 

LEMON SHERBET. 

Take one-half 'teaspoonful of gelatine and soak in half a 
cupful of water until soft. Boil two cupfuls of sugar in four 
cupfuls of water for ten minutes. Add the juice of six large 
lemons and the gelatine to the hot syrup, and if needed more 
sugar, strain and cool. Freeze by turning the crank rapidly 
until creamy and stiff. If the flavor of the rind is preferred, 
boil thin strips in the syrup, but the addition of a little citric 
acid or cream of tartar is preferable. 

LEMON ICE. 

One gallon of water and four pounds of sugar, well boiled 
and skimmed; when cold, add juice of one dozen lemons and 
sliced rind of eight, and let them infuse an hour. Strain into 
the freezer, and after it begins to freeze add whites of four 
well beaten eggs. It is better if you add milk or cream, after 
it begins to freeze, in which case use less water. 

LEMON ICE CREAM. 

Slice five large, unpeeled lemons in small bits, sugar well, 
let stand over night to extract juice. Pour two quarts of milk 
into the freezer, let it begin to freeze, in order to prevent 
curdling, then add the mixture of lemons and sugar. 

— Mrs. Adella Lumsden Griffin. 

PINEAPPLE SHERBET. 

To a pint of grated pineapple add an equal amount of 
sugar, the juice of two lemons, a pint of water, the juice and 
grated rind of two oranges, half a box of gelatine dissolved 
in a little hot water and a cupful of cream whipped stiff with 
half a cupful of sugar. Mix thoroughly and freeze. 

PINEAPPLE FRAPPE. 

Peel, eye and shred or grate one good sized fresh pineapple. 
Make a syrup with one and one-half cupfuls of sugar and one 
pint of water; boil for five minutes and cool. Add the juice 



FROZEN DESSERTS 201 

of three lemons, the prepared pineapple, and one quart of 
water. Pour into freezer and freeze to a mush. Serve in small 
glasses. — Table Talk. 

RICE AND ORANGE PUDDING FROZEN. 

Take half a cup of rice, a quart of cold water, three oranges, 
a quart of milk, a pint of cream, two small cups of sugar and 
one-eighth of a teaspoonful of salt. Wash the rice carefully 
and put it on the fire with the water in a sauce-pan. As soon 
as it begins to boil, pour off the water, and add the milk and 
grated rind of the oranges. Cook for an hour in a double 
boiler; then add the sugar, and cook half an hour longer. 
Remove from the fire, and after adding salt, set away to cool. 
When cold, add the" juice of the oranges, and also the cream, 
whipped to a froth. Freeze the same as ice cream, and serve 
with iced orange sauce. 

ORANGE ICE No. 1. 

Divide blood oranges, if obtainable, in halves and press out 
the pulp and juice, adding the juice of half a lemon to each 
pint of orange juice. Pour on one quart of water and two 
or more cupfuls of sugar as desired. When dissolved strain 
•into the freezer, turn slowly, and when stiff, remove the beater. 
Pack well in salt until ready to serve. 

ORANGE ICE No. 2. 

Three pints of water, one pound of sugar, five or six oranges 
(according to size), juice of one lemon if oranges are sweet, 
and whites of four eggs. Make a thick syrup of sugar and a 
very little water. Peel half the oranges, separate them into 
small parts at the natural divisions and drop the pieces into 
the boiling syrup.. Grate the yellow part of the skins of the 
other three granges into a bowl, -then squeeze in the juice, 
then pour the syrup from the scalded orange slices into the 
bowl. Add water and lemon juice, then strain and freeze. 
When half frozen beat in the whites of eggs, finish freezing 
and stir in the sugared fruit. 

ORANGE SHERBET. 

To make orange sherbet, squeeze the juice from six oranges 
and three lemons, and add a little of the grated rind; let it 



202 FROZEN DESSERTS 

stand for about half an hour, then strain through a soft cloth 
and pour into the freezer. Now add four cupfuls of sugar 
dissolved in a pint of water; when thoroughly chilled, pour 
in two quarts of milk and freeze. 

ORANGE CREAM ICE. 

Take one-half pint of clarified syrup and add to the juice 
of four oranges, then stir in by degrees one pint of rich cus- 
tard, flavored with the rind of oranges. Stir this gently and 
lastly add one-half pint of cream, whipped stiff. Freeze in usual 
way and serve on plates as dessert. 

ORANGE SOUFFLE No. 1. 

Put two cups of sugar and one of water in a sauce-pan over 
the fire, stir until the sugar is dissolved, then let it boil with- 
out stirring until the syrup spins a thread. Add one pint of 
orange juice and the juice of one lemon. Scald one cup of 
cream, add the beaten yolks of two eggs, istir them in the 
scalded cream; take from the fire, cool and mix with the 
syrup. Add the remaining cup of cream whipped, add a half 
teasponful of vanilla. Freeze as sherbet. 

ORANGE SOUFFLE No. 2. 

Cover a half box of gelatine with a half cupful of cold water 
and soak for half an hour. Roll and squeeze sufficient orange 
to make one pint of juice, six large ones will be sufficient. 
Beat the yolks of six eggs until they are creamy ; add to the 
orange juice one pound of granulated sugar; stir until the 
sugar is dissolved, then add the yolks. Beat until the whole 
is thoroughly mixed; stand the gelatine over the tea-kettle 
until dissolved; now add this to the egg mixture. Turn the 
whole into a basin in a pan of cracked ice, and stir carefully 
and slowly until the mixture begins to thicken, then stir in 
lightly and hastily one pint of whipped cream. Turn this into 
an ice cream mold, pack in salt and ice and stand away for 
two hours. 

ORANGE SOUFFLE No. 3. 

One pint of cream, yolks of three eggs, juice from three and 
a half oranges, one-half pound of sugar, one-fourth box of 
gelatine dissolved in one-half cup of cold water. Let stand 



FROZEN DESSERTS 203 

one-half an hour, then add one-half cup of boiling water to 
the gelatine and stir until dissolved. Mix orange juice and 
sugar, whip the cream, add the well beaten yolks of the eggs 
to the orange and sugar; stand the bowl in a pan of ice water, 
stir in lightly and hastily the whipped cream; turn out into 
an ice cream mold. Pack in salt and ice for two hours. Serve 
with montrose sauce. This will serve ten people. 

Montrose Sauce. — One pint of cream, one-fourth cup of su- 
gar, yolks of three eggs, one teaspoonful of vanilla, a heap- 
ing teaspoonful of gelatine. Cover gelatine with two table- 
spoonfuls of water, and let stand for one-half hour. Put 
cream to heat, beat yolks and sugar very light and stir into 
hot cream, stirring until it begins to thicken. When cold add 
vanilla, two tablespoonfuls of brandy and four of sherry. 

— Ayres Family Recipes, by Miss Mary Pearson. 

ORANGE PARFAIT. 

Whip one quart of cream to a stiff froth, add one cup of 
granulated sugar to one cup of orange juice and stir until the 
sugar is dissolved; stir this in carefully with the cream. Turn 
into a mold. Cover the tops with a sheet of greased paper. 
Pack in salt and ice for two hours. 

MOUSSE WITH CHOPPED NUTS. 

Into one pint of cream stir five ounces of powdered sugar; 
when dissolved add one teaspoonful of vanilla and two table- 
spoonfuls of sherry and whip well. Take off the froth as it 
rises and lay on a sieve to drain, returning the liquid cream 
which drains off to the larger quantity. Continue whipping 
and skimming until no more froth will rise. Let the whip 
stand for ten minutes longer, then stir in lightly one cupful 
of finely chopped nuts — almonds and English walnuts mixed. 
Turn into a mold, lay over the top a sheet of waxed paper, 
put on the cover and bind the edge with a strip of muslin 
dipped in melted butter. Pack in ice and salt for from two 
to three hours, according to the thickness of the mold. Then 
take from the ice, wipe carefully with a cloth, dip for an in- 
stant in warm water and turn out on a dish. By way of 
variety, one cupful of finely pounded nougat may be used in 
place of the nuts. 



204 FROZEN DESSERTS 



MAPLE MOUSSE. 

Yolks of two eggs and one-half cup of maple syrup cooked 
in double boiler until it thickens. After syrup is cool, pour 
it into one pint of thick cream and whip until stiff. Put in 
mold and pack in ice. Let it stand three or four hours. 

— Mrs. Ruby Jones Grace. 

MAPLE ICE CREAM. 

Put one pint of rich maple syrup in a sauce-pan over the 
fire and bring quickly to the boiling point. Boil for five min- 
utes, take from the fire and pour slowly over the yolks of six 
eggs which have been beaten until light and thick. Set over 
boiling water and stir and beat until the mixture is sufficiently 
thick to coat the back of a spoon. Strain and set aside until 
cold, stirring occasionally. Add one pint of rich cream and 
one teaspoonful of vanilla, and freeze as usual. 

MINT SHERBET. 

Bruise in a mortar a bunch of mint and add a pint of boil- 
ing water; let it steep for twenty minutes and then strain 
carefully. Boil the mint water with a cup of sugar for ten 
minutes, then remove from the fire and add the juice of three 
oranges, a cup of pineapple juice and (this is optional) the 
milk of a cocoanut. Turn into a freezer;- when half frozen 
add stiffly beaten whites of two eggs and (if you care to) a 
wineglass of green maraschino. — Good Housekeeping. 

MINT ICE. 

Strip from the stems sufficient mint leaves to fill one cup, 
packed measure; pound them to a pulp, add the juice of two 
lemons and let stand for one-half an hour. Boil together for 
five minutes one pint of water and one pound of granulated 
sugar, pour it over the mint, and let it stand until cold. 
Strain, color it a delicate green, add two tablespoonfuls of 
creme de menthe and freeze. — Table Talk. 

TOMATO WATER ICE. 

Put in a sauce-pan one-half can of tomatoes, one pint of 
water, the juice of one lemon, three sliced apples, three- 
quarters cupful of granulated sugar, and a pinch of ground 
ginger. Heat slowly to the boiling point, take from the fire 



FROZEN DESSERTS 205 



and rub through a sieve. Color with a little fruit red and 
mandarin yellow color pastes; add four tablespoonfuls of 
noyeau and two ounces of finely chopped candied ginger, and 
freeze. A well-known chef also adds four tablespoonfuls of 
rum. 

FROZEN CHERRIES. 

The ripest and darkest variety of cherry must be used. 
Stone, and use one quart of sugar to two quarts of cherries; 
allow to stand an hour, adding a wineglass of maraschino; 
place in freezer, pack and let stand in salt and ice six hours. 

EGG-NOGG (FROZEN). 

Beat the yolks of four eggs until creamy. Put a pint of 
milk into a double boiler, add to it a cupful of sugar and a 
teaspoonful of vanilla sugar or the seeds from quarter of a 
vanilla bean; stir until the sugar is thoroughly dissolved and 
the milk hot. Now pour this, scalding hot, over the beaten 
eggs. Be very careful to take out all of the seeds from the 
vanilla bean, which will settle to the bottom of the boiler. 
When this mixture is perfectly cold, stir into a freezer and 
freeze; when frozen stiff, remove the dasher and stir into it 
one pint of thick cream whipped to a stiff froth. Re-pack and 
stand aside until ready to use. Just before serving time, add 
to it four or six tablespoonfuls of brandy. Remember that all 
frozen mixtures will become liquified after liquor has been 
added, so the brandy, to have its frothy taste and to keep the 
punch in a frozen condition, must be added just before serv- 
ing time. The whipped cream stirred into the frozen mixture 
makes it light and fluffy. 

FROZEN EGG-NOGG. 

Make a boiled custard of one pint of milk, the yolks of four 
eggs, and one cup of sugar; sweeten one pint of thick cream 
and whip stiff. Freeze the custard and add the whipped cream. 
Just before serving, add brandy to taste. 

FROZEN BANANA WHIP. 

Peel half a dozen bananas and run through a sieve; stir 
into them one-half cupful of orange juice and one-half cupful 
of powdered sugar. Soak one-quarter of box of. gelatine in 



206 FROZEN DESSERTS 

one-quarter cupful of cold water; set over the tea-kettle until 
melted, and strain it oyer the fruit mixture. When it begins 
to stiffen, stir in carefully one pint of thick cream which has 
been whipped to a stiff froth, and turn into a wetted mold. 
See that the cover fits very tightly; it is well to lay two thick- 
nesses of waxed paper over the top of the mold before putting 
on the cover; or, when covered, the edge may be bound with 
a strip of muslin which has been dipped into melted butter. 
Bury in a mixture of finely cracked ice and rock salt — two 
parts of the former to one of the latter — and stand away for 
two hours. By that time the outer portion of the mixture will 
be well frozen while the center is still soft. If desired thor- 
oughly frozen, it must stand for four hours. 

FROZEN BANANA PUDDING. 

Cut six large, ripe bananas crosswise in very thin slices, 
add half a pound of powdered sugar and let them stand an 
hour. Add a quart of water and the grated peel of a lemon. 
When the sugar is dissolved; put in a freezer and freeze as 
you would ice cream. Pineapples and oranges may be treated 
in the same manner. 

BANANA ICE CREAM. 

One pint of cream, one pint of milk, one-half pound of 
sugar, yolks of six eggs, four bananas. Scald the milk; beat 
yolks and sugar together until light; add to the milk and cook 
until it thickens, stirring constantly. Add the cream, and 
when cool the bananas, which should be mashed through a 
colander. Freeze and pack as directed. 

BANANA PUFF. 

Cut seven bananas of medium size into slices, sprinkle them 
with lemon juice and shredded cocoanut, and set the dish con- 
taining them on ice for an hour. Then mash the fruit and 
put it through a fruit press, or an egg-beater can be used if 
you have not the press. Add a level cupful of sugar, then 
fold in the stiffly beaten whites of four eggs, and turn 
the mixture into a freezer. As soon as the crank of the freezer 
begins to turn hard, open the can and add half a pint of cream 
beaten to a stiff froth. Freeze until the consistency of mush, 
and serve in individual glasses. 



FROZEN DESSERTS 207 



RASPBERRY ICE. 

Boil together for five minutes one cupful of water and one 
cupful of sugar; strain and cool. Add the strained juice of 
one lemon and one pint of raspberry juice and freeze. 

RASPBERRY WATER ICE. 

To a quart of red raspberries add a pound of sugar and the 
juice of one lemon; stir well and stand aside for one hour. 
Press through a sieve and add one quart of water. When 
partly frozen add the beaten whites of two eggs. 

WELCH GRAPE WATER ICE. 

Welch's Grape Juice, one pint; juice of two lemons; water, 
one quart; juice of two oranges; granulated sugar, one pound. 
If the water and sugar are brought to a boil, then allowed to 
cool, the water ice will be found to have a smoother consist- 
ency when frozen. Freeze slowly. 

BLACKBERRY SHERBET. 

Take three quarts of blackberries, one quart of water, one 
pint of sugar and the juice of four lemons. Mash fruit and 
sugar together and let it stand for one hour, then add the 
water and place on the fire; cook twenty minutes, remove from 
the fire, add lemon juice, strain, and when cold, freeze like 
ice cream. 

MELON MOUSSE. 

Place the pulp of nutmeg, cantaloupe or muskmelon in pre- 
serving kettle, with half the quantity of sugar. Stew down 
until rather thick, rub through sieve and replace on the stove. 
Have dissolved a half box of gelatine (for each pint of pulp), 
first softened in a little cold water, then more thoroughly dis- 
solved by pouring on it a half pint of boiling water and plac- 
ing over steam. Add this to the cooked melon, stirring until 
it begins to cool and thicken, when place in wetted molds, set 
on ice until firm, and serve with cream. 

PEACH ICE CREAM No. 1. 

Pare and mash a dozen ripe, juicy peaches, add two cupfuls 
of sugar, and let the mixture stand for half an hour, then add 
a pint of milk, a quart of cream and, just before freezing, the 
whites of two eggs beaten to a stiff froth. 



-UO FROZEN DESSERTS 

PEACH ICE CREAM No. 2. 

Scald one pint of milk in a double boiler, add two level 
tablespoonfuls of flour rubbed to a thin paste with a little cold 
milk; stir until slightly thickened, then cover and cook for 
twenty minutes, stirring occasionally. Beat together four eggs, 
two cupfuls of sugar and a pinch of salt, stir in a little of the 
cooked milk, then turn all into the double boiler, and stir 
until the custard thickens. Strain and set aside until cold. 
Pare, mash and rub through a colander sufficient peaches to 
give a little more than one pint of pulp, and sweeten to taste. 
Add this to the cold custard with one pint of rich cream, pour 
the mixture into a freezer and freeze until firm. Remove the 
dasher, pack down the cream with a long spoon, replace the 
cover, fill up the tub with ice and salt and set aside for sev- 
eral hours to ripen. 

MILK SHERBET WITH PEACH OR STRAWBERRY. 

Mix one cupful of fruit juice, two cupfuls of sugar and half 
a cupful of lemon juice; add very gradually and carefully one 
quart of cold milk, and when dissolved freeze in the usual way. 

PISTACHIO AND STRAWBERRY ICE CREAM. 

Put a quarter of a box of dissolved gelatine and a half cup- 
ful of sugar with one cupful of strawberry juice and plup, add 
one cupful of whipped cream. Scald two ounces of crushed 
pistachio nuts in one cupful of milk, add the gelatine, sugar 
and cream, and tint green. Put by spoonfuls alternately in 
a mold and pack in the freezer. 

STRAWBERRY ICE No. 1. 

Two quarts of ripe strawberries, one pint of sugar, one pint 
of water, juice of two lemons. Mash berries, add sugar, and 
let stand one hour. Freeze. — Mrs. Julia Byrom Wimberly. 

STRAWBERRY ICE No. 2. 

Three quarts of strawberry juice with one quart of water. 
Make this mixture very sweet, for everything loses some of 
its sweetness in the process of freezing. Then add the whites 
of six eggs beaten light, and freeze. 



FROZEN DESSERTS 209 



STRAWBERRY ICE CREAM No. 1. 

For each quart of the mixture allow one pint of hulled 
berries, the juice of a half lemon and a half cupful of sugar. 
Crush the fruit, add lemon juice and sugar and stand aside 
for an hour, stirring often; then rub through a fine sieve and 
add to the mixture when in the freezing can. 

STRAWBERRY ICE CREAM No. 2. 

Four quarts of strawberries with their caps on, and four 
cupfuls of granulated sugar. Mash the berries with the sugar 
and let them stand several hours, then strain the juice. Use . 
four quarts of cream and four cupfuls of white sugar. Add 
the juice of the strawberries and beat the whole to a stiff 
froth. 

CHOCOLATE ICE CREAM No. 1. 

Scald one pint of milk in a double boiler, beat together until 
light five eggs and one cupful of sugar, add a little of the 
scalded milk; then pour into the double boiler and stir until 
the custard is thick enough to coat the back of the spoon. 
Break four squares of chocolate into small pieces, put into a 
bowl and set over hot water until melted; add a little of the 
hot custard, rub and mix until smooth, then stir into the cus- 
tard. Strain and set away until cold, add one scant table- 
spoonful of vanilla and one pint of cream, and freeze. 

CHOCOLATE ICE CREAM No. 2. 

Scald one pint of cream in a double boiler, add one cupful 
of. sugar and stir until dissolved. Melt four squares of choco- 
late by putting in a bowl and setting over hot water until 
melted; add to the scalded cream and take from the fire. 
Strain, add one pint of uncooked cream and set aside until 
cold. Add one tablespoonful of vanilla, and freeze. 

CHOCOLATE ICE CREAM No. 3. 

Make a syrup of one pint of sugar, add half a cake of melted 
chocolate and twelve tablespoonfuls of gelatine. Add a tea- 
spoonful of boiling water to the chocolate and place on the 
fire until perfectly smooth, or it will be lumpy. Cool and stir 
into one gallon of cream, add a teaspoonful of vanilla, and 
freeze. 



210 FROZEX DESSERTS 



CINNAMON IN CHOCOLATE ICE CREAM. 

The spicy flavor which certain caterers give to their choco- 
late ice cream is obtained by adding to the grated chocolate 
one-fourth teaspoonful of ground cinnamon. Very few recipes 
irclude cinnamon for this special flavored ice cream, but its 
addition to chocolate is pleasing, either for frozen cream or 
custard. 

PARFAIT d' AMOUR. 

A tall glass is tilled with peach ice cream, then a spoonful 
oi raspberry syrup is dropped in and it runs down through 
the parfait. Just as it is served, a spoonful of maraschino 
is poured in, and on top a sweetened spoonful of whipped 
cream. It is worth trying. 

CHOCOLATE CREAM PUDDING. 

Melt one-quarter pound of chocolate in a pint of milk; add 
sugar to taste; beat one and one-half pints of cream, sweeten; 
take half and put in chocolate, the other half leave plain and 
flavor; pack four hours in ice and salt so it can freeze. 

VANILLA ICE CREA3I AVITH HOT CHOCOLATE SAUCE. 

Where a rich sauce is used over the ice cream, the raw cream 
need not be of heavy quality. Scald a pint of cream ; split 
vanilla bean into halves, scrape the seeds out and rub them 
with ten ounces of sugar, add the sugar to the hot cream and 
stir constantly until it is dissolved. Take from the fire, and 
when perfectly cold, add one quart of raw cream. Turn the 
mixture in the freezer, pack, stir slowly for a moment until 
it is icy cold, and then freeze. Remove the dasher. Fasten 
the hole in the lid with a cork, re-pack and stand aside for 
two hours to ripen. 

Hot Chocolate Sauce. — -The sauce must be made just before 
serving time; as the ice cream is served the hot sauce is 
poured over, which forms a sort of icing. Put four ounces of 
chocolate with a cup of sugar and a half cupful of milk in a 
sauce-pan; cook slowly until the chocolate and sugar are 
melted, and then boil until it slightly hardens when dropped 
ir. cold water. Turn at once in a sauce-boat and send to the 
table. 



CAKES 

ORDER OF MIXING CAKES. 

Cream butter and sugar together, then add the eggs well 
beaten, sift flour and baking powder together and add alter- 
nately with the milk. Beat well and pour into layer pans; 
bake in a moderately hot oven about twenty-five minutes. 

MARSHMALLOW FILLING No. 1. 

To make marshmallow filling for cake, dissolve six table- 
spoonfuls of gum arabic in a large half cup of cold water. 
When thoroughly dissolved, add a half cup of powdered sugar 
and boil steadily until a little dropped in cold water can be 
formed into a soft ball between the thumb and finger. Re- 
move from the fire and pour slowly, beating steadily, over the 
white of an egg beaten very stiff. Flavor with a little lemon 
juice. Dip a knife in hot water and spread this mixture be- 
tween the cake layers. For the top of the cake set marsh- 
mallow candies in the oven for a minute, or until they begin 
to swell, then cover the top of the cake with them, and pour 
a boiled frosting around them and over the entire cake. This 
is attractive to look at as well as to eat. 

MARSHMALLOW FILLING No. 2. 

For a marshmallow filling, dissolve a stick of sweetened 
chocolate in quarter of a cupful of boiling hot water, add half 
a cupful of granulated sugar, and cook until it threads. Dis- 
solve half a pound of the marshmallow confections in a 
steamer with a tablespoonful of hot water in the bottom of 
the receptacle. When soft, blend with the chocolate syrup, 
beating it until thick and creamy. The chocolate may be 
omitted if preferred, and the marshmallows, softened as above, 
beaten smoothly and spread between layers, and on top of the 
cake, then cut the cake in two-inch squares and in two diag- 
onally. 



212 



MARSHMALLOW FILLING No. 8. 

Marshmallows are converted into a cake filling that will be 
appreciated by the palate that likes the taste of marshmallows. 
The marshmallows may be mixed with a simple boiled frost- 
ing and used in that manner. First put them in the oven for 
a few moments, however, then add the boiled frosting. 

ORANGE FILLING FOB CAKE. 

One cup of confectioners' sugar, grated rind of an orange, 
strained juice of orange to mix. Mix sugar and orange rind 
and add just enough juice to moisten. Spread between layers 
and on top of cake. 

MOCHA FILLING. 

A mocha filling is delicious. Bring to the boil a cupful of 
milk and pour a little of it over two beaten egg yolks and half 
a cupful of sugar, whipping well, then add the rest of the milk 
and half a cupful of strong coffee — mocha. Boil the mixture 
for a minute, stirring it constantly, remove from the fire and 
continue the stirring process until it is thick and creamy, of 
the consistency to spread well, then add two tablespoonfuls of 
creamed butter, mixing it in well. 

MAPLE FILLING. 

Maple icing is very quickly made by boiling a cupful of 
maple syrup five minutes, then stirring in powdered sugar to 
make a paste that will spread. This icing will not harden. 
Finely chopped nuts may be mixed in. 

COCOANUT FILLING. 

For a cocoanut filling and icing, moisten a cupful of con- 
fectioners' sugar until it spreads easily, stir in shredded cocoa- 
nut, and for the top of the cakes sprinkle the cocoanut over 
the frosting, thick and snowy. 

CHOCOLATE FILLING. 

Break one egg into a sauce-pan and beat well, add one tea- 
cup of sugar, one-half cup of sweetmilk, or, lacking milk, 
butter the size of a hickory nut, and half a cup of water. 
Grate in four heaping tablespoonfuls of chocolate and boil 
until creamy, stirring constantly. — Mrs. Arthur Dasher. 



213 



CHOCOLATE ICING. 

One and one-half cups of sugar, two-thirds cup of milk, one 
square of chocolate. Boil till it bubbles hard, and then take 
off and beat until thick. Flavor with vanilla. 

— Miss Carrie Lee Holmes. 

CARAMEL FILLING. 

Three cups of white sugar, butter the size of an egg, one 
cup of perfectly sweet cream or milk. Boil together. Take 
one cup of white sugar, put it into a dry, clean skillet, beat 
it gradually until it melts, stirring constantly. As soon as it 
melts, stir the caramelized sugar into the milk just as it comes 
to the boil. Flavor with vanilla; spread at once on cake. 
Caution: This filling can easily cook too long and be ruined. 
It must be watched on account of the milk, which so easily 
scorches. 

ICING. 

Put into a granite sauce-pan two gills of sugar and one cup 
of water and boil until it spins a thread. Take from fire in- 
stantly. Do not stir or shake the sugar while it is cooking. 
(Also best not to use any but a silver spoon with this icing.) 
Pour the hot syrup in a thin strain into the whites of two 
eggs that have been beaten to a stiff froth, beating mixture 
all the time. Continue to beat until the icing is thick enough 
to use. If chocolate filling is desired, add one ounce of melted 
chocolate. 

EVEBY-DAY FROSTING. 

Three tablespoonfuls of milk stirred thick with sifted pow- 
dered sugar, and flavored to taste. It is best to add the flavor- 
ing to the milk before stirring in the sugar. Spread on the 
cake with a knife wet occasionally in cold water. A little 
cream with the milk adds much to the delicacy of the frosting. 

INGREDIENTS FOR MARSHMALLOW CAKE. 

Four cups of sugar, one-half pound of butter, six eggs, four 
Clips of flour, three-quarters of a pound of marshmallows. 
— Mrs. Tilla Hodges Merritt. 



214 



WHITE CAKE No. 1. 

Four and a half cups of sifted flour, three cups of sugar, 
one cup of butter, twelve eggs, two teaspoonfuls of Royal 
baking powder, one cup of sweetmilk. Cream butter, then 
add sugar, next the whites, then the flour, and lastly the milk. 
Baking powder must be thoroughly mixed with the flour. 

AVHITE CAKE No. 2. 

Whites of eight eggs well beaten, one scant teacupful of 
butter, one teacupful of water, four teacupfuls of sifted flour, 
two teacupfuls of sugar, one teaspoonful of baking powder, 
any flavoring desired. Cream butter and sugar well, then add 
alternately the flour, water and beaten whites. Lastly, add 
baking powder mixed with some of the water. Bake slowly. 

— Mrs. S. S. Sweet. 
Boiled Icing: One cup of sugar, one-half cup of water, white 
of one egg. Boil the sugar and water until it strings a little from 
the spoon. Have the white of the egg beaten to a stiff froth and 
pour the sugar in slowly, beating until cool. 

— Mrs. S. S. Sweet. 

WHITE CAKE No. 3. 

One cup of butter, two light cups of sugar, three and one- 
half cups of flour, unbeaten whites of four eggs, one cup of 
cold water, three teaspoonfuls of yeast powder. Cream butter and 
sugar until very light. Add the white of one egg at a time, and 
cream in with butter and sugar, then add water and flour. 

— Miss Eva Arnold. 

AVHITE CAKE No. 4. 

One cup of butter, two scant cups of sugar, three and one- 
half cups of flour, one cup of sweetmilk, whites of six eggs, 
two teaspoonfuls of baking powder. Cream butter and sugar, 
add milk, then flour with baking powder well sifted through 
it ; lastly, add the whites well beaten. 

— Mrs. Fannie Holt Thomas. 

SPONGE ROLL. 

Four eggs, one and one-half cupfuls of sugar, one and one- 
third cupfuls of flour, three tablespoonfuls of water. Beat 



215 



yolks and sugar lightly, then add flour with just a little bak- 
ing powder, and lastly, stiffly beaten whites. Bake in a large 
pan. When done have a piece of brown paper greased and 
sprinkled with sugar, turn cake out on same and spread with 
jelly, roll as fast as possible. Cook in paper. 

EASY SPONGE CAKE. 

A good way of making sponge cake is this: Beat up the 
yolks of six eggs with two cupfuls of sugar and add one tea- 
spoonful of lemon juice with one-half the grated rind of the 
lemon. Now add one-half cupful of freshly boiling water. 
Beat the whites of the eggs to a stiff froth and add them. 
Add two cupfuls of pastry flour. Mix together quickly and - 
bake in two sheets in a moderate oven. 

TWENTY-MINUTE SPONGE CAKE. 

The following delicious sponge cake may be tossed together 
in a few minutes and used in various ways: 

Break the yolks of four eggs into the mixing bowl, the 
whites into a flat or deep vessel, according to the beater used. 
Stir or beat the yolks until smooth. Measure a teacupful 
(half a pint) of very fine granulated sugar; powdered sugar 
will give toughness, while the coarse-grained kind spoils the 
velvety texture. Put half this sugar in the yolks and beat 
again until the grains disappear — a minute or two of faithful 
mixing does this. Next add a large tablespoonful of cold 
water and the finely grated peel of an orange or lemon. The 
juice of the orange, if sweet, may be used instead of water, 
and a wee pinch of baking soda be used instead of baking 
powder with the lemon juice when that flavor is preferred. 

With a good whisk or beater, after a pinch of salt has been 
added, the egg whites should come up thoroughly stiffened in 
just one minute. When the whites are stiff add to them by 
degrees the remaining half cup of sugar — a minute's beating 
again will cause the grains to disappear. The whites are now 
like a puff ball, and if oven, pans and everything are in readi- 
ness, this may now be added to the yolks in the mixing bowl. 
A brisk beating is then required, but beware of any such treat- 
ment while adding the scant cup of flour, sifted, with a small 
teaspoonful of baking powder, as this is another sure means 
of toughness. The flour must lie very lightly in the cup, which 



216 



must be barely full. Put a tbird of tbe measured flour in the 
sifter and sprinkle over the "puff ball" (now a golden yellow) 
and with a large spoon turn over and over gently until well 
blended. Continue this until the flour is all used. Bake about 
twenty minutes in any shaped pan liked, and the cake should 
be broken in appetizing portions to eat with fruit or other 
desserts. Just before putting in tbe oven, sift about a table- 
spoonful of the fine granulated sugar on top. This gives a 
delicious brown, sugary crust; but a paper is spread over at 
first to prevent scorching. Mind that the bottom of the oven 
bakes well. If too quick, put buttered paper in the pan. 

This cake may be baked in two small or one large tin pie- 
plate, split when cold, and filled with sweetened and flavored 
whipped cream; or in a shallow pan, and used either in strips 
01 sheets, as the foundation for charlotte russe. 

COLONIAL SPONGE CAKE. 

Ten eggs, one pound of granulated sugar (fine grain), one- 
half pound of flour, weighed after sifting, the juice of one-half 
lemon. The success of this cake depends on the beating by 
two persons (one, the whites; the other, the yolks) for half 
an hour. Mix sugar with whites and cut into the yolks. Stir 
flour in very gently, only enough to mix it. The cake will be 
tough if beaten after the flour is put in. Bake in a moderate 
oven. 

CROTON SPONGE CAKE. 

One pound of flour, one pound of sugar, one-half pound of 
butter, one cup of milk, six eggs, two teaspoonfuls of cream 
of tartar sifted in the flour, one teaspoonful of soda dissolved 
in the milk. Beat the butter and sugar together, add the 
eggs, which have been beaten apart. Bake in a quick oven. 

—Mrs. S. S. Sweet. 

VELVET SPONGE CAKE. 

Two cups of sugar, six eggs, leaving out the whites of three, 
one cup of boiling water, three cups of flour, one tablespoonful 
of baking powder. Beat the yolks a little and add the sugar 
and beat fifteen minutes. Add the three beaten whites and 
water just before the flour. Flavor to taste, and bake in 
layers. — Miss Eva Arnold. 



217 



SPONGE CAKE No. 1. 

Take one tumbler of flour, one of sugar, five eggs, one tea- 
spoonful of yeast powder. Flavor with one teaspoonful of 
extract of lemon. — Mrs. Leila Burke Holmes. 

SPONGE CAKE No. 2. 

One cupful of sugar, one cupful of flour, five eggs, one tea- 
spoonful of vinegar, one teaspoonful of lemon extract. Break 
eggs in sugar and beat all together until very light. Put in 
Vinegar and flavoring, and lastly fold in the flour. 

— Mrs. Fannie Holt Thomas. 

SPONGE CAKE No. 3. 

Five eggs, two and one-half cups of flour, two teaspoonfuls 
of baking powder, two cups of sugar, one cup of boiling water. 
Beat eggs separately, add sugar to yolks, then add boiling 
water. Sift baking powder with flour, and add to the eggs. 
Lastly, fold in (not beat) the well beaten whites. 

— Mrs. Olivia Montford Pope. 

BREAD TORTE. 

One-half pound of powdered sugar, eight eggs, one table- 
spoonful of cinnamon, one tablespoonful of cloves, one-quarter 
pound of cream, one-quarter pound of grated rye-bread, rind 
and juice of half a lemon, wineglass of brandy. Beat yolks 
and sugar for half an hour, then add spices and stir a little 
longer; add almonds, citron and lemon, and if desired add 
one-quarter pound of grated chocolate. Wet the bread with 
the brandy, beat whites to a stiff froth and add last. Bake 
in a moderate oven. Best to use a teaspoonful of baking 
powder. 

LEB KUCHEN. 

One cupful of butter, one cupful of milk, one and one-half 
cupfuls of sugar, one cupful of syrup, one and one-half cup- 
fuls of chopped pecans, one cupful of chocolate, or one-half 
cupful of cocoa, four cupfuls of flour, five eggs (leave out two 
whites for icing), one teaspoonful each of cloves, spice, and 
cinnamon. Cream the butter and sugar, add eggs one by one, 
then add syrup, cocoa, flour and milk; lastly, nuts and spices 
and two teaspoonfuls of yeast powder. Bake in biscuit pan 



218 



in moderate oven. When cold ice with boiled icing, using the 
two whites with two cupfuls of sugar. Ice in whole cake and 
then slice. 

SPICE CAKE No. 1. 
One cup of sugar, one-half cup of cocoa, one teacup of 
syrup, three eggs, one quart of ground peanuts, one teaspoon- 
ful of soda, one-half teaspoonful each of cinnamon, cloves, 
allspice; sufficient flour to roll without sticking (nearly a 
quart). Use white icing. 

— Mrs. Geraldine Dessau Wheeler. 



J 



SPICE CAKE No. 2. 

One cup sugar, scant half cupful of butter or two table- 
spoonfuls, one and one-half cupfuls of sour milk, one-half 
teaspoonful of soda, one teaspoonful of cinnamon, one tea- 
spoonful of cloves and nutmeg together, one cupful of raisins 
and one teaspoonful of baking powder, with flour to make a 
very stiff dough. 

LADY BALTIMORE CAKE No. 1. 

One cupful of butter, two cupfuls of sugar, three and one- 
half cupfuls of flour, one cupful of sweetmilk, the whites of 
six eggs, two level teaspoonfuls of baking powder, one tea- 
spoonful of rose-water. Cream butter, add sugar gradually, 
then the milk and flavoring. Now add flour with which the 
baking powder has been sifted. Lastly, fold in lightly the 
stiffly beaten whites of the eggs with long, horizontal strokes 
of the beater. Bake in three-layer cake tins. The oven should 
be hotter than for layer cake. 

Filling: Dissolve three cups of granulated sugar in one of 
boiling water. Boil until the syrup threads, and pour over 
the stiffened whites of three eggs, beating constantly. To 
two-thirds of this icing add one cupful of chopped raisins and 
one of chopped nut meats, pecans or English walnuts, and 
five shredded dried figs. Fill between layers and ice the cake 
with the remainder of the plain icing. 

— Mrs. Clara Mumford Harwell. 

LADY BALTIMORE CAKE No. 2. 

(Sanctioned by Owen Wister). 
Take one cupful of butter, two cupfuls of sugar, three and 
one-half cupfuls of flour, one cupful of sweetmilk, the whites 



219 



of six eggs, two level teaspoonfuls of baking powder, and one 
of rose-water. Bake in three layers. 

Filling for the cake: Three cupfuls of granulated sugar dis- 
solved in boiling water, cook until it threads, then pour slowly 
over the whites of three eggs, beating vigorously. Add to 
this frosting one cup of chopped raisins, one of pecans, or 
whatever nut is procurable (pecans are the most delicate), 
and five dried figs cut in very thin slices. Ice sides and top. 
— Mrs. Rosa Guerry Snowden. 

WHITE FRUIT CAKE No. 1. 

One pound of sugar, one pound of flour, whites of twelve 
eggs, three-fourths pound of butter, two pounds of citron, two 
pounds of almonds, one large cocoanut, one wineglass of 
sherry, one teaspoonful of cream of tartar sifted into the 
flour, one-half teaspoonful of soda dissolved in a little sweet- 
milk before adding to the batter. Put the cocoanut in before 
the fruit and mix it well; flour the almonds and citron before 
adding them to the batter. Put the wine in last of all. A 
favorite cake with my entire family. 

— Mrs. Lila Ross Willingham. 

WHITE FRUIT CAKE No. 2. 

One pound of sugar, one pound of flour, three-fourths pound 
of butter, one pound of Brazil nuts, one-half pound of citron, 
one-half pound of cocoanut, whites of twelve eggs, one tea- 
cupful of sweetmilk, one teaspoonful of soda, two teaspoonfuls 
of cream of tartar. — Mrs. Carrie Westcott Rountree. 

WHITE FRUIT CAKE No. 3. 

Whites of twelve eggs, one-half pound of butter, two cup- 
fuls of sugar, four cupfuls of flour with powders, one-half 
cupful of sweetmilk, one pound of raisins, one-half pound of 
citron, one-half pound of almonds, one grated cocoanut. Fla- 
vor with lemon and vanilla. Raisins may be omitted if per- 
fectly white cake is preferred. 

— Mrs. R. C. Keen, by Miss Emma Danforth. 

FRUIT CAKE No. 1. 

Three pounds of raisins, three pounds of currants, two 
pounds of almonds, one pound of citron, one pound of butter, 



220 



two pounds of flour, two pounds of sugar, fourteen eggs, one 
cup of cream, one cup of molasses, two teaspoonfuls of soda 

in molasses, one tablespoonful each of cinnamon, nutmeg, all- 
spice, cloves. Cream butter and sugar, add well beaten yolks 
of eggs, then well sifted flour alternately with cream and mo- 
lasses; lastly, the whites of eggs beaten stiff. Then add the 
fruit, to which the spices have been added. 

— Mrs. Lillian Roberts Solomon. 

FRUIT CAKE No. 2. 

One pound of butter, one pound of flour, one pound of su- 
gar, one dozen eggs, one pound of citron, one pound of orange 
peel, one pound of lemon peel, one pound of dried figs, one 
pound of dates, one pound of blanched almonds, one pound of 
mixed nuts, two pounds of currants, four pounds of raisins, one 
grated orange, one grated lemon, glass of sherry, glass of brandy. 
No spices. —Mrs. Fannie Ayres Conner, by Miss Mary Pearson. 

FRUIT CAKE No. 3. 

One and one-half pounds of butter, two pounds of sugar, 
one and one-half pounds of flour, three and one-fourth pounds 
of raisins, two and one-half pounds of currants, one pound of 
citron, one dozen eggs, one pint of good wine, one pint of 
brandy or strong coffee, one-half pint of molasses, two table- 
spoonfuls each of cloves, cinnamon, ginger, and one table- 
spoonful of mace. — Mrs. Catherine Brewer Benson. 

FRUIT CAKE No. 4. 

Two pounds of raisins, two pounds of currants, one pound 
of citron, one pound of almonds, one-half pound of crystallized 
cherries, two nutmegs, one tablespoonful of cinnamon, one 
and one-half pounds of brown sugar, one-half pound of butter, 
one and one-half pounds of flour, one teacupful of buttermilk, 
one teacupful of brandy (if opposed to brandy, use two in- 
stead of one teacupful of buttermilk), one dozen eggs. Cream 
sugar and butter together, then add the well beaten yolks of 
the eggs; next stir in the flour into which the soda has been 
sifted, then stir in the milk, and beat the mixture thoroughly. 
Fold in lightly the well beaten whites, and lasty, mix in the 
fruits after sifting a little flour over them. Bake slowly in a 
moderate oven. — Mrs. Lula Taylor Houser. 



221 



FRUIT CAKE No. 5. 

One and one-fourth pounds of the best butter, one and one- 
fourth pounds of light brown sugar, one pound of flour, thir- 
teen eggs, one level teaspoonful of soda stirred into two table- 
spoonfuls of syrup, spices to tasie or one tablespoonful each 
of mace, spice, cinnamon, cloves and ginger, six pounds of 
raisins, one pound of citron, one pound of almonds blanched 
and chopped fine, one pint best whiskey or brandy. After 
seeding the raisins pour over them the brandy and let them 
stand all night; next morning mix them in the cake. How to 
mix : Beat butter and sugar together until very light. After 
beating yolks very light, stir them into butter and sugar. Then 
stir in alternately the well beaten whites and flour. Next mix 
raisins, citron, almonds and spice in separate bowl. Sift one- 
fourth pound of flour over the mixed fruit, stirring lightly 
with a fork. Then stir soda and syrup into the batter, and 
squeeze the juice of a lemon into it. Now quickly stir fruit 
iiito batter, and bake slowly. 

— Mrs. Emma Bell, by Mrs. Lida Drane Hall. 

FRENCH CAKE. 

(A Fruit Cake.) 
Five cupfuls of sugar, three cupfuls of butter, two cupfuls 
of sweetmilk, six eggs, ten cupfuls of sifted flour, one wine- 
glass of wine, one of brandy, three nutmegs, one light tea- 
spoonful of soda, two pounds of raisins, one pound of citron. 
Stir sugar and butter to a cream, then add part of flour with 
milk a little warm, then the beaten yolks of eggs, next the 
remainder of the flour, the whites of the eggs well beaten, 
the spices, wine, brandy, and soda and fruit last. Bake two 
hours. — Mrs. Julia Byrom Wimberly. 

POUND CAKE. 

One pound of butter, one pound of flour, one pound of sugar, 
ten eggs, grated rind and juice of one lemon. Beat sugar and 
butter to a cream, then add yolks beaten light, then the whites 
beaten to a stiff froth; lastly, the flour. Bake slowly. 

EGOLESS CAKE. 

Two and a half cupfuls of sugar, three-quarters cupful of 
butter, one and one-half cupfuls of sour milk, four and a half 



222 



cupfuls of flour, two cupfuls of floured raisins, one teaspoon- 
ful each of soda, nutmeg, and cinnamon. 

SNOW CAKE. 

Cream together quarter cupful of butter with one cupful of 
sugar, and add one and two-thirds cupfuls of flour, sifted with 
two and a half teaspoonfuls baking powder, alternately with 
half a cupful of milk, until both are stirred in; lastly, fold in 
the whites of two eggs beaten to a stiff froth, and flavor with 
half a teaspoonful of vanilla. 

FIVE-MINUTE CAKE. 

One cupful of sugar, quarter cupful of butter, two eggs, one 
and two-thirds cupfuls of flour, two teaspoonfuls baking pow- 
der, half cupful milk, one teaspoonful of vanilla. The snow 
cake, if baked in layers, is excellent with a banana filling, while 
the five-minute cake is a good loaf cake. 

ICING FOR BANANA CAKE. 

One cupful of sugar with a little water; let it boil until it 
ropes. Beat whites of two eggs very stiffly and add the syrup, 
beating all the while. Flavor with vanilla and spread between 
the cakes. Put slices of banana on each layer, then ice all 
over. 

MOUNTAIN CAKE. 

Stir to a cream one teacupful of butter and two coffeecup- 
fuls of sugar, then put in the beaten yolks of six eggs. Add 
alternately three and one-half teacupfuls of flour, which has 
been sifted with three teaspoonfuls of baking powder, and 
one teacupful of sweetmilk; beat until smooth and then put 
in two teaspoonfuls of vanilla, and lastly the whites of the 
eggs. Bake in loaf, layer, or muffin pans. 

— Dr. Mary E. McKay. 

GOLD CAKE. 

Yolks of eight eggs, one and one-fourth cupfuls of sugar, 
tbree-fourths cupful of butter, two and one-half cupfuls of 
flour, two heaping teaspoonfuls of baking powder; flavoring 
tc taste. — Mrs. Lucille Roper Smith. 



CRACKER DUST CAKE. 

One-half cupful of cracker dust, three-fourths cupful of 
sugar, four eggs, one cupful of English walnuts rolled fine, 
one cupful of currants, one teaspoonful of baking powder, and 
one teaspoonful of vanilla. Bake in layers or small cake. 
The filling : One and one-half cupfuls of sugar, one-half cupful 
of sweetmilk, one tablespoonful of butter, one teaspoonful of 
vanilla. — Mrs. Fannie Mangham Hill. 

ANGEL CAKE. 

Whites of fourteen eggs, one and three-quarter cupfuls of 
pulverized sugar, one cupful of flour, measure after sifted; 
half teaspoonful of cream of tartar; sift flour and cream of 
tartar four or five times. Bake with double burner five min- 
utes, then with one burner half turned, thirty-five minutes. 
When cold cut in half, fill with one cupful of granulated sugar, 
white of one egg, three tablespoonfuls of granulated gum 
arabic. 

ANGELS' DELIGHT. 

Ten eggs, one and one-half cupfuls of pulverized sugar, one 
and one-half cupfuls of almonds (not blanched), six soda 
crackers (rolled and sifted), one teaspoonfuL of baking pow- 
der, one teaspoonful of vanilla. Beat the yolks of eggs five 
minutes, add the sugar and beat again five minutes; put the 
baking powder into the cracker dust and sift into the above. 
Beat the whites to a stiff froth, add the vanilla and beat all 
until very smooth. Bake in a moderate oven forty minutes 
in an angel-food pan. Do not open oven door for fifteen 
minutes. 

ANGEL FOOD CAKE No. 1. 

One cup of flour after it has been sifted three times, add 
one teaspoonful of cream of tartar and sift three times more; 
beat whites of eleven eggs to a stiff froth and add slowly one 
and one-half cupfuls of granulated sugar after it has been 
sifted three times; add one teaspoonful of vanilla and one of 
almond extract, and then add the flour in which the cream of 
tartar has been mixed. Do not oil pan or paper. Bake in a 
moderate oven forty minutes. When done turn it upside 
down and let it cool. — Mrs. May Simms Wheeler Taylor. 



224 



ANGEL FOOD CAKE No. 2. 

The whites of eleven eggs, one glass or tumbler (a little 
more than a cup) of flour, one tumbler and one tablespoonful 
over of sugar, one rounded teaspoonful of cream of tartar, and 
one teaspoonful of vanilla. First, flour must be sifted four 
times, then cream of tartar put in and flour sifted again, mak- 
ing five times. Sift sugar; beat eggs until stiff, not too long, 
then very gradually add sugar, flour, and last of all vanilla. 
Have a perfectly clean pan free from all grease ready, and 
put cake immediately into pan and into moderate oven. Do 
not open oven until cake has been in fifteen minutes. It 
should be done in forty minutes, and will begin to leave pan 
at the sides. Turn pan upside down on a marble and let cake 
come out. It sometimes takes it an hour. A pan about 8x12 
inches and two inches deep makes a good size for baking, and 
will make twenty-four nice, good-sized blocks of cake. 

— Mrs. Ruby Jones Grace. 

SUNSHINE CAKE No. 1. 

One and one-half cupfuls of flour, one and one-half cupfuls 
of sugar, one and one-half teaspoonfuls of cream of tartar, one 
and one-half teaspoonfuls of vanilla, eleven whites and eight 
yolks of eggs. To the yolks add the cream of tartar and beat 
well. Beat the whites to a stiff froth and add the sugar, then 
mix the yolks and whites, add the vanilla, and sift the flour 
which has already been sifted four or five times. Bake for 
an hour in a steeple pan. — Miss Ernie Hunt. 

— Miss Frances Brydie Harris. 

CREAM CAKE. 

Half pound pulverized sugar, half pound of flour, five eggs 
(keep out one white for icing), one teaspoonful of butter, two 
tablespoonfuls of yeast powder; flavor with vanilla. Beat the 
eggs separately, then together. Add sugar which has had the 
butter rubbed into it, then add flour, then take out table- 
spoonful of dough to be used in the filling, then add yeast 
powder and flavoring. Bake in round pan in moderate oven; 
bake day previous to filling. 

Filling: One pint of milk, one yolk of egg, spoonful of 
batter that has been saved from cake, sweeten and flavor to 
taste; cook until thick. If not stiff enough, add a little corn- 



starch. When cold add a quarter pound of chopped almonds. 
Cut the cake across very thin like layers and fill with the 
cream. It should be cut thin enough to make four or five 
layers. Ice with the whites of two eggs beaten to a stiff froth; 
add a cupful of pulverized sugar, and flavor. 

ICE CREAM CAKE. 

One cupful of granulated sugar, one good half cupful of 
butter, one full cupful of milk, three cupfuls of flour, whites 
of three eggs, one and one-half teaspoonfuls of yeast powder, 
lemon extract. Cream butter and sugar; add milk, then flour, 
then the beaten whites of eggs, and lastly the extract and 
yeast powder. Bake in biscuit pan. When cold ice with the 
yolks of three eggs beaten very light with a cupful of pulver- 
ized sugar, flavored with vanilla. 

CARAMEL CAKE. 

Two cupfuls of sugar, six eggs, one cupful of boiling water, 
two and one-half cupfuls of flour, one tablespoonful of baking 
powder in the flour. Beat yolks well, add the sugar and beat 
fifteen minutes. Add beaten whites and boiling water just 
before the flour; bake in layers. 

Filling: One cupful of butter, three cupfuls of sugar, one 
cupful of water. Boil together till thick enough to be jelly- 
like when cool. Beat while cooling till cold. Flavor with 
vanilla; spread between the layers. 

— Mrs. E. D. Hope, by Miss Emma O. Smith. 

LEMON FILLED CAKE. 

(Lemon Cheese.) 

One-half cupful of butter, one and one-half cupfuls of sugar, 
two-thirds cupful of milk, four eggs, two and one-fourth cup- 
fuls of flour, two level teaspoonfuls of Rumford baking pow- 
der. Cream the butter, add gradually the sugar, well beaten 
yolks of the eggs, and the milk. Mix and sift the baking pow- 
der and flour and add, then the egg whites beaten until stiff. 
Bake in layers and put together with lemon filling. 

The Lemon Filling: One cupful of sugar, two and one-half 
tablespoonfuls of flour, one egg, one teaspoonful of butter, 
grated rind of two lemons, juice of two lemons. Mix the in- 



226 



gredients in the order given. Cook, stirring constantly, until 
the boiling point is reached. — Mrs. W. H. Andrews. 

ORANGE CAKE. 

Two coffeecupfuls of sugar, two-thirds cupful of butter, 
three cupfuls of flour with two teaspoonfuls of baking powder 
sifted in it, small cup of rich milk, five. eggs beaten separately. 
Bake in jelly pans to form layers. It should make four layers. 
For filling, use only a small quantity of the juice and grated 
rind of three good-sized oranges with all the pulp carefully 
freed from membrane. Over each layer spread frosting and 
over this spread the orange pulp, the juice (not too much), 
and grated rind well mixed. Frost well all the cake when 
stacked. Boiled icing, flavored with almond, rose or pine- 
apple, and a little vanilla, is most satisfactory. 

— Miss E. May Bonner. 

ORANGE LAYER CAKE. 

Six eggs, one pound of sugar, one-half pound of butter, one- 
half cupful of sweetmilk, one pound of flour and one-half tea- 
spoonful of Royal baking powder. 

Filling: Two pounds of pulverized sugar, unbeaten white 
of one egg, pulp of two oranges cut fine, grated rind of one 
orange. Cake must be cold when filling is put on. The filling 
must not be cooked. — Miss Julia E. Greene. 

BANANA CAKE. 

Six eggs, one cupful of butter, two cupfuls of sugar, three 
cupfuls of flour. Beat sugar and yolks lightly, add butter, 
then flour with two teaspoonfuls of baking powder; lastly, the 
beaten whites. Bake in layers, white icing between. 

MACAROONS. 

One cupful of almond paste, three egg whites, one cupful 
of powdered sugar, one-fourth teaspoonful of almond extract. 
Mix almond paste and sugar until like meal; add one egg 
white at a time, and mix thoroughly. When well blended, 
shape on buttered paper in small rounds. Bake on inverted 
dripping pan in a very slow oven. Remove from paper imme- 
diately. 



227 



CREAM PUFFS. 

Three-quarters cupful of butter, two cupfuls of flour, two 
cupfuls of boiling water, one teaspoonful of yeast powder. 
Add butter to boiling water and stir on fire until melted, then 
add flour and yeast powder, and stir until it leaves the pan. 
Remove from fire until cold and then add six eggs, one by 
one, beating each one separately into the dough. Drop on 
buttered tins, dipping the spoon into cold water each time. 
Bake in moderate oven about three-quarters of an hour; when 
cold, fill with the following: 

Filling for Cream Puffs: One quart of milk, yolks of six 
eggs, one cupful of sugar, one tablespoonful of flour or corn- 
starch; flavor with vanilla and boil until a thick custard. 

CHOCOLATE ECLAIRS. 

Make the same as cream puffs and frost with a chocolate, 
fudge or stiff chocolate filling. 

NEVER-FAIL CAKE 

With Chocolate or Marshmallow Filling. 

One and one-half cupfuls of flour, one cupful of sugar, one- 
half cupful of butter, one-half cupful of milk, whites of four 
eggs, one tablespoonful of baking powder, one teaspoonful of 
flavoring. 

Filling: When the cake is cold, spread white marshmallow 
on the top, then pour thick chocolate icing over them and put 
layers together. 

Chocolate Icing: One-quarter cake grated chocolate. Put 
over boiling water to dissolve. Boil one cupful of sugar with 
half a cupful of milk for ten minutes. After it begins to boil, 
add the chocolate, stirring until well mixed. 

CHOCOLATE CAKE No. 1. 

Four eggs, two cups of brown sugar, one-half cup of butter, 
one-half cup of milk, two cups of flour, one-third cake of 
chocolate, one (scant) teaspoonful of soda sifted in flour. 
Cream butter and sugar; add yolks of eggs, flour and milk; 
melt chocolate and add to batter; then add egg whites beaten 
very light. Bake in thick layers. 

Filling: One pint brown sugar, one tablespoonful of butter, 



one-half cupful of milk, one-half cake of chocolate. Boil 
twenty minutes and beat until smooth. 

CHOCOLATE CAKE No. 2. 

One cup of butter, two cups of sugar, one scant cup of sweet 
milk, one and one-half cups of flour, one cup of corn-starch, 
whites of seven eggs, three teaspoonfuls of baking powder in 
flour sifted three times. Bake in a long pan. 

Filling: Take one-half pound of brown sugar, one-quarter 
pound of chocolate, one-half cup of sweetmilk, butter the size 
of an egg, two teaspoonfuls of vanilla, mixing thoroughly 
and cooking as thick as syrup until thick enough to spread on 
cake. Set in stove to dry. — Mrs. DuPont Guerry. 

CHOCOLATE CAKE No. 3. 

One and one-half cups of sugar, one-half cup of butter, one- 
half cup of milk, one teaspoonful of vanilla, one pint of flour, 
four eggs, one and one-half teaspoonfuls of baking powder, 
one-fourth teaspoonful of salt. Cream butter and sugar, and 
when of proper consistency, add well beaten yolks. Stir thor- 
oughly then add whites beaten to a stiff froth, and then the 
remaining ingredients. Cook quickly in well buttered layer 
pans. 

Chocolate Filling: Two ounces of chocolate, one-half cup 
of sugar, two teaspoonfuls of butter, one-half cup of milk, 
one-half teaspoonful of vanilla. Mix chocolate, add other in- 
gredients, and cook until a soft ball is formed, when the mix- 
ture is dropped in water. — Miss Margaret Darragh. 

SMALL CHOCOLATE CAKE. 

One pound of brown sugar, one-quarter pound of chocolate, 
grated rind of lemon, four eggs, two teaspoonfuls of cinna- 
mon, one teaspoonful of baking powder, four cupfuls of flour, 
one handful of grated almonds. Stir sugar and whole eggs 
until light, then add all the other ingredients. Butter pans. 

SOLID CHOCOLATE CAKE. 

Three-quarters cupful of butter, one and one-half cupfuls of 
sugar, five eggs, two cupfuls of flour, one and one-half tea- 
spoonfuls of baking powder, one teaspoonful each of all kinds 
of spices, one teaspoonful of vanilla, one cupful of grated 
chocolate, half cupful of cold water. 



CHOCOLATE NOUGAT LAYER CAKE. 

Beat one-half cupful of butter to a cream, add gradually 
one and one-half cupfuls of sugar, beat continuously for five 
minutes; measure two and one-half cupfuls of flour, add to 
it two teaspoonfuls of baking powder, sift three times; beat 
the whites of five eggs to a stiff froth and measure one-half 
cupful of water; now add a little water, then a little flour, and 
a little white of an egg, and so continue until all of the in- 
gredients have been added. Then grasp the bowl firmly and 
beat continuously for two minutes. Bake in three layers. 
While it is baking, put two ounces of chocolate, one table- 
spoonful of butter, one-quarter cupful of sugar over hot water 
to melt, then boil until you have a soft ball as you drop it in 
ice water. Have ready one-half cupful of nuts chopped, stir 
the nuts into this mixture and stand aside to cool; add one 
teaspoonful of vanilla, and when the cakes are cold put them 
together with the filling. 

CHOCOLATE NOUGAT CAKE. 

One-half cupful of butter, three cupfuls of sugar, two eggs, 
two cupfuls of milk, four cupfuls of sifted flour, six level tea- 
spoonfuls of baking powder, two squares of melted chocolate, 
one and one-third cupfuls of shredded almonds. Cream the 
butter, add gradually sugar and unbeaten eggs. When well 
mixed, add flour and two-thirds of the milk. To melted choc-- 
olate add one-third of the milk, and cook until smooth. Cool 
slightly and add to cake mixture. Lastly, mix the shredded 
nuts and bake in layers fifteen to twenty minutes. Any filling 
may be used for the layers. This is a delicious cake from the 
Boston Cooking School, and has been successfully made by 
several Macon housekeepers. 

— Mrs. Eugenia Small Steed. 

CHOCOLATE ICE CREAM CAKE. 

Cream • one-half cupful of butter with one cupful of sugar, 
then add two whole eggs, one-half cupful of milk, two and 
one-half cupfuls of flour (sifted after being measured), two 
scant teaspoonfuls of baking powder, flavor with a tablespoon- 
ful of vanilla or brandy. Now take one-quarter pound of 
chocolate (bitter) grated, one-half cupful of milk, one cupful 
of sugar and the yolk of one egg; put in sauce-pan and boil 



230 



until the mass is thick, then pour immediately in cake batter. 
Mix well and bake in three layers. Put together either with 
boiled icing or whipped cream and ice on top. 

CHOCOLATE CAKE OR DEVILS' FOOD. 

Five level tablespoonfuls of butter, one and one-fourth cup- 
fuls of sugar, three and one-half squares of Baker's chocolate 
melted, three eggs, one teaspoonful of vanilla, three-fourths 
cupful of milk, three and one-half level teaspoonfuls of bak- 
ing powder, one and one-half cupfuls of sifted pastry flour. 
Cream butter, add sugar and chocolate, then the unbeaten 
eggs and vanilla, and beat together until smooth. Sift the 
baking powder with one-half cupful of the flour and use first; 
then alternate the milk and the remaining flour, and make the 
mixture stiff enough to drop from a spoon. Beat until very 
smooth, and bake in loaf in moderate oven. Use white icing. 

— Mrs. John N. Birch. 

DEVILS' FOOD CAKE. 

One teaspoonful of vanilla, two cupfuls of sugar, three cup- 
fuls of flour, one cupful of buttermilk, two-thirds cupful of 
butter, two eggs, one-half cupful of Baker's chocolate, one 
teaspoonful of soda in chocolate. Fill the cup with boiling 
water and put in the batter last. Bake in two-inch square 
"attention pan; ice with chocolate icing, and serve in blocks. 

— Mrs. Louise Montfort Kilpatrick. 

CHOCOLATE WAFERS. 

One cupful of brown sugar, one cupful of granulated sugar, 
one egg, one cupful of butter, one cupful of grated chocolate, 
two cupfuls of flour, one teaspoonful of vanilla. Cream butter 
and sugar, add egg, chocolate and then flour; cut with biscuit 
cutter. Bake as you bake teacakes. 

SWEET WAFERS. 

One pint of milk, one pint of flour, one heaping tablespoon- 
ful of butter, one teaspoonful of yeast powder, one egg, three 
tablespoonfuls of sugar. Make the batter the consistency of 
cream; grease the iron well before using. 



WALNUT WAFERS. 

Break up, but do not chop, one-half pound of walnut meat; 
beat two eggs, add half a pound of light brown sugar rolled 
free from lumps, one-third teaspoonful of salt, three even tea- 
spoonfuls of flour, sifted with one-fourth teaspoonful of bak- 
ing powder. Mix these ingredients together thoroughly, and 
last of all add the nuts; drop a teaspoonful at a time on a well 
buttered pan, and bake in a quick oven until brown; remove 
from the pan as soon as they leave the oven. If desired, they 
may be rolled in powdered sugar when first taken from the 
pans before they cool. 

PECAN CAKES. 

Four eggs, two cupfuls of chopped pecans, two cupfuis of 
brown sugar, one teaspoonful of cinnamon, one teaspoonful of 
yeast powder. Flour enough to make dough stiff enough to roll out 
thin. Bake in quick oven, after cutting with biscuit cutter, or 
small forms. 

NUT CAKE. 

One pound of flour, one pound of sugar, one-half pound of 
butter, one-half dozen eggs, one nutmeg, one wineglass of 
brandy or milk, two pounds of pecan nuts (in shell, about one 
quart shelled), two pounds of raisins, one dessertspoonful of 
Royal baking powder, one dessertspoonful of cinnamon, and 
any other flavoring desired. Cream butter and sugar together 
until light; add to this the well beaten yolks of the eggs, then 
add the brandy or milk. Beat the whites thoroughly and add 
them to the mixture alternately with the flour, to which the 
baking powder has been added; lastly, add the fruit and nuts, 
and bake slowly. This looks like a fruit cake, but is cheaper 
and just as good. — Mrs. Lula Taylor Houser. 

— Miss Julia Rogers. 

UOAF CAKE. 

One cupful of butter, two cupfuls of sugar, one cupful of 
almonds and the whites of eight eggs, milk, flour and baking powder 
(optional). Cream the butter and add the sugar, sifting it as a 
first step. Add one-half cupful of milk. Measure three cupfuls of 
flour after sifting, then sift it again with two tablespoonfuls of bak- 
ing powder, and add it. Flavor with a little almond extract and 



232 



add one cupful of chopped almond meats. Beat very thor- 
oughly, then fold in the beaten whites of eggs. Line a deep 
cake pan with buttered paper, pour in the mixture and bake 
very nearly three-quarters of an hour. Forty minutes may 
be long enough to leave the cake in the oven. 

BLITZ CAKE. 

One-fourth pound of butter, one-fourth pound of pulverized 
sugar, one-half pound of flour, three eggs, and one pound of 
almonds chopped fine. Cream sugar and butter, and beat eggs 
separately. Add flour and eggs alternately and flavor with 
almond and rose. Spread batter thinly with a knife on bottom 
of biscuit pan previously greased. Sprinkle this with almonds 
well mixed with sugar and cinnamon. Bake quickly, and after 
cutting in strips about four by two inches, remove quickly 
from pan. Do not let the sugar stand long on the almonds. 
— Mrs. Marie Wilcox Dunlap. 

LITTLE NUT CAKES. 

Beat two eggs light and frothy; this will be the result if a 
tablespoonful of cold water is added to the eggs. Add a pound 
of brown sugar, freed from lumps by rolling it, half a cupful 
of flour mixed with half a teaspoonful of baking powder, and. 
a pinch of salt; sift the flour again. Any kind of nuts may be 
used, a mixture or just one kind. Chopped, blanched almonds, 
walnuts, hickory nuts, and pecans give a good assortment for 
nut cakes. Stir in the nuts and drop the batter by spoonfuls 
on buttered tins which have been heated, and bake in a moder- 
ate oven ten minutes. 

For almond wafers make a white cake batter of half a cupful 
of butter and one-half cupful sugar creamed together, add two well 
beaten eggs, a heaping cupful of flour, sifted with a level teaspoon- 
ful of baking powder, and flavor with a teaspoonful of vanilla. 
Beat the batter until it is smooth and velvety in texture, and 
spread very thin rounds of it on buttered tins. Sprinkle shred- 
ded almonds over the wafers. 

This cake batter may be made stiff enough to roll out by 
adding more flour. Cut into rounds with the cooky cutter, and 
with a smaller size cut out the centers of the cakes. Arrange 
in shallow greased pans, and place on ice for an hour, when 
they should at once be put into the oven. After removing from 



233 



the oven fill in the centers with meringue made with the whites 
of two eggs whipped up with two tablespoonfuls of pulverized 
maple sugar and one tablespoonful of finely chopped nuts. 
Eeturn to the oven a moment to brown. 

FRUIT CUP CAKES. 

These are raised cakes and the batter is set to rise over 
night. A saltspoonful of salt, two tablespoonfuls of sugar, a 
pinch of nutmeg and two tablespoonfuls of butter, are added 
to a pint of scalded milk. When the mixture cools to luke- 
warm, stir in a quart of sifted flour and half a yeast cake that 
has been dissolved in warm water. This batter should be of 
the consistency of cake batter, and it should be mixed well to 
give the best results. Two beaten eggs are added to batter in 
the morning, and the whole whipped up vigorously. A little 
more flour may be required. During the beating process mix 
in the fruit, half a cupful each, of seeded raisins and cur- 
rants. Allow the cakes to rise in patty pans to double their 
bulk, and bake in a moderate oven twenty-five minutes. Ice 
when cold with any preferred flavor. 

DOUGHNUTS No. 1. 

Beat two eggs, with one-half teaspoonful of salt, until thick. 
Add gradually one cupful of granulated sugar and beat again. 
Now add one cupful of mashed potatoes, three tablespoonfuls 
of melted butter or lard and one-half teaspoonful of cinnamon 
or nutmeg. Sift three tablespoonfuls of baking powder with 
two cupfuls of flour, and add, alternating with one cupful of 
milk until all is used. Beat well and stir in enough flour to 
make a stiff dough. Take out a part of the dough at a time; 
roll on a floured mixing board one-half inch thick, cut and fry 
a» usual in deep fat. 

DOUGHNUTS No. 2. 

One teacupful of sour milk, two teacupfuls of sugar, one 
teacupful of butter, four eggs well beaten, one grated nutmeg, 
a pinch of salt, two small teaspoonfuls of soda, flour enough to 
make a soft dough; roll out about one-third of an inch thick, 
cut with doughnut cutter, fry in fresh lard, smoking hot, turn- 
ing constantly till done; when cold roll in powdered sugar. 



DOUGHNUTS No. 3. 

One cupful of granulated sugar, two eggs, two-thirds cupful 
of sweetmilk, one tablespoonful of melted butter, one-naif tea- 
spoonful (scant) of salt, one-half teaspoonful of cinnamon, 
one-fourth of a grated nutmeg, one heaping teaspoonful of 
baking powder, flour enough to make dough stiff enough to be 
handled. Beat eggs and add to the sugar, then add butter, 
seasoning and milk, and then sift in the flour (about a pint), 
into which the salt and baking powder have already been put. 
Now beat until smooth and fine, adding a little more flour if 
necessary. Take out upon a board about a third of the dough 
at a time, putting the* scraps back and stirring into the dough 
each time. Have no flour on the outside of the cakes when put 
into fat. These will not soak fat if fried properly, and will 
keep their shape. - — Miss Reunette Westcott. 

PERFECTION DOUGHNUTS. 

Three eggs, butter size of an egg, one cupful of sugar, one 
cupful of sweetmilk, a pinch of salt, three teaspoonfuls of 
baking powder sifted in enough flour to mix stiff. Roll rather 
thin, fry in hot lard. Be sure to have the lard quite hot be- 
fore dropping doughnuts in. They will drop to the bottom of 
kettle and almost instantly rise to the top. Turn when brown, 
and when done a golden brown on both sides lift out carefully 
and roll in pulverized sugar while hot. 

MARVELS (FINE). 

Four eggs, five tablespoonfuls of melted butter or three of 
melted lard, seven full tablespoonfuls of sugar, one teaspoonful 
of soda in flour enough to make a stiff dough. Knead well, roll 
thin and fry. — Mrs. Mary Wimberly Robson. 

OATMEAU CAKES. 

One cupful of uncooked oatmeal, two eggs beaten together 
thoroughly, one-half cupful of sugar, one teaspoonful of bak- 
ing powder. Cook in well buttered pan in hot oven just long 
enough t# brown. Take out, cool in pan, then put back in 
oven long enough to heat and they will come out easily. One 
tablespoonful of batter should be used to a cake. If the oat- 
meal is run through a meat chopper, the cakes will have a 
smoother appearance. — Miss Tatum Pope. 









TEA CAKE. 

Cream a scant half cupful of Cottolene and beat into it 
gradually one cupful of sugar; then beat in three eggs singly 
until the mixture is light and smooth. Add alternately one- 
half cupful of milk and about two cupfuls of flour sifted with 
two teaspoonfuls of baking powder. One cupful of floured 
blueberries or currants may be added last, if desired. Bake 
in a moderate oven, and serve either as cake or with a hard 
sauce as a pudding. 

TEACAKES. 

Three eggs, two cupfuls of sugar, one and one-half cupfuls 
of butter, a half cupful of sweetmilk, two teaspoonfuls of bak- 
ing powder. If you would like to use sour milk, one-half tea- 
spoonful of soda. Put in enough sifted flour to roll out into 
a very soft dough. First cream butter and sugar, then put in 
eggs one at a time, beating all the time to keep as light as 
possible. Then put in the sweetmilk and next the flour with 
the baking powder in it. For a delicate flavoring use either 
vanilla or (grated) a quarter of a nutmeg. If neither of these 
flavorings is desired, put in the batter a dash of ground cinna- 
mon, and when the cakes are cooked dust lightly with more 
cinnamon and sugar. When ready roll out and cut with the 
biscuit-cutter or any desired shape, and bake in a quick oven. 

CAKES FOR TEA. 

One box of butter thins, one cupful of English walnuts, eight 
tablespoonfuls of sugar, whites of three eggs. Beat eggs to a 
stiff froth, beat in sugar and then nuts; spread on butter thins, 
and brown delicately in quick oven. 

— Mrs. Lula Brown White. 

TEA PUFFS. 

The yolks of four eggs beaten light, one pint of sifted flour; 
pour eggs in the flour, mix as biscuit, and make the dough as 
stiff as possible. Take a small piece the size of a walnut and 
roll as thin as possible, fold the edges together twice, cut 
through in several places, from edge to center with a knife, 
press dough between finger and thumb in center after cutting 
to prevent the small parts from separating. Now place over 
fire in a fryer enough lard and butter to nearly cover them, 



236 



and let it get hot enough to fry them quick; put pieces in, and 
when brown on one side turn them over and cook to a light 
brown. Drain and sprinkle with pulverized sugar. 

MIRACLES. 

Three eggs, six tablespoonfuls of sugar, three of butter, spice 
to taste, and flour to roll. Roll very thin, cut In any shape 
you choose and fry in hot fat. 

PANCAKES. 

Beat up two eggs with two ounces of creamed butter, two 
ounces of sugar, two ounces of flour, and about a gill of milk. 
Pour in a small buttered tin and bake in a quick oven for about 
twenty minutes. Take out and cut into four squares. Spread two 
of the squares with jam, cover with other two, sprinkle with sugar 
and serve. 

GOLDEN MARGUERITES. 

Cream together two-thirds cupful of powdered sugar with 
half a cupful of butter, adding the grated rind of a lemon, one 
well beaten egg, half a cupful of ice water, and one cupful of 
flour sifted with a teaspoonful of baking powder. Beat the 
mixture vigorously for ten minutes, and turn into greased, 
crimped patty pans and bake in hot oven. When the cakes are 
cold, dip in orange fondant icing, and ornament with daisies 
of blanched almonds with centers of minced candied orange 
peel. 

VANILLA SNAPS. 

Cream well together one and one-quarter cupfuls of butter 
and the same amount of sugar. Add three eggs well beaten, 
then stir in alternately one-half cupful of milk and three- 
quarters cupful of sifted flour. Flavor with two teaspoonfuls 
of vanilla; beat for a moment, put in a pastry bag and press 
out in rings on greased baking sheets. Bake in a moderate 
oven. 

HERMITS. 

One and one-half cupfuls of sugar, one-half cupful of butter, 
two eggs. Add to this one-half cupful of sour cream and one 
level teaspoonful of soda, one cupful of chopped raisins, one cup- 
ful of nuts, one-half teaspoonful each of allspice, nutmeg and 
cinnamon, flour enough to make batter stiff enough to roll and 



237 



cut. Put batter on ice for half an hour, roll, cut into small 
cakes, and bake. — Mrs. Leila Holmes Ridout. 

ROOKS. 

One cupful of butter, one and one-half cupfuls of sugar, 
tbree eggs, three cupfuls of flour, one and one-half cupfuls of 
raisins, one pound of pecans cut up, one teaspoonful of cinna- 
mon, one-half teaspoonful of soda dissolved in one-half cupful 
of hot water, two tablespoonfuls of sherry wine. Beat eggs 
separately; beat yolks and sugar together and add to them 
butter. Beat light and then add soda and water, then alter- 
nately flour and the whites, and lastly the cinnamon and fruit. 
Put a teaspoonful of the batter on greased paper and cook not 
too fast. — Mrs. DuPont Guerry. 

BOSTON COOKIES (Very Nice). 

One and one-half cupfuls of brown sugar, one-half cupful of 
butter, three and one-half or four cupfuls of flour, three eggs, 
one cupful of raisins, one cupful of currants, one and one-half 
teaspoonfuls of soda, one teaspoonful of cloves, one teaspoonful 
of cinnamon. — Mrs. Villepigue. 

SPLENDID JUMBLES. 

Pour eggs, nine teacupfuls of flour, four teacupfuls of sugar, 
two teacupfuls of butter, one teaspoonful of baking powder. 
They will be better the second day, as they are tough when 
they are first cooked, and will keep for weeks. 

RUSKS. 

Three eggs, one tumblerful of sugar, one tablespoonful of 
sweetmilk, three tumblerfuls of flour, and a cake of yeast. 
Dissolve the yeast in the milk and add the other ingredients. 
Put it to rise at ten o'clock; at three add enough flour to make 
a soft dough; knead a little, make into rolls, and put them to 
rise for tea. 

GINGER BALLS. 

After creaming three-quarters cupful of butter and lard, 
equal quantity of each, gradually beat in one cupful of light 
brown sugar, then three well beaten eggs. Add alternately one 
cupful of molasses mixed with one cupful of lukewarm water 



238 



and three cupfuls of flour with which one level tablespoonful 
each of ginger and soda and one teaspoonful of salt have been 
sifted. Bake in well buttered round muffin pan about twenty- 
five minutes. 

GINGER CAKES. 

One-half cupful of butter, one cupful of sugar, one cupful 
of milk, two cupfuls of syrup, four cupfuls of flour, four eggs, 
two teaspoonfuls yeast powder, two teaspoonfuls of ginger, one 
teaspoonful each of spice and cinnamon. Beat butter, sugar 
and eggs very light, add syrup, then milk and flour, then spices 
and lastly yeast powder. Bake in moderate oven in biscuit 
pan. Serve hot with sauce. 

Sauce: One-half cupful of sugar, one egg, small piece of 
butter, heaping teaspoonful of flour. Mix together and add a 
pint of boiling water; stir on fire until it thickens, flavor with 
vanilla and serve hot. 

GINGER SNAPS. 

One cupful of molasses, one cupful of brown sugar, one 
cupful of butter and lard mixed, two tablespoonfuls of soda 
dissolved in two tablespoonfuls of hot water, one tablespoonful 
of ginger, one tablespoonful of cinnamon and a pinch of salt; 
add enough flour to make dough roll thin. 

GINGER AVAFERS. 

Two cupfuls of brown sugar, one cupful of sweetmilk, one 
cupful of butter, four cupfuls of flour, two teaspoonfuls of 
ginger. Cream butter and sugar, add ginger, milk, and flour; 
put in a buttered pan and spread as thin as possible. Bake and 
cut in squares while hot. 

— Miss Madge Patterson, by Mrs. Madge Roberts Blair. 

SOFT GINGER CAKE. 

Stir to a cream one cupful of butter and one-half cupful of 
brown sugar. Add to this two cupfuls of cooking molasses, a 
cupful of sour milk, a tablespoonful of ginger, a teaspoonful 
of ground cinnamon. Beat all together thoroughly, then add 
three eggs, the whites and yolks beaten separately. Beat into 
this two cupfuls of sifted flour, then a teaspoonful of soda dis- 
solved in a spoonful of water, and lastly two more cupfuls of 
sifted flour. Butter and paper two common bread pans, divide 



the mixture and pour half into each. Bake in a moderate oven. 
This cake requires long and slow baking, from forty minutes 
to an hour. ■ — Mrs. Alice Lowry Davenport. 



l/tlreai 



SOFT GINGER BREAD No. 1. 



tJreani together one-half cupful of butter and one-half cupful 
of sugar. Add to this one cupful of molasses and one tea- 
spoonful each of ginger, cinnamon and cloves. Stir into this 
two and one-half cupfuls of flour after it has been sifted, and 
then stir in a cupful of boiling water in which has been dis- 
solved two teaspoonfuls of soda; lastly, add just before baking 
two well beaten eggs; the eggs are not to be beaten separately. 
Bake slowly in a cake pan in a moderately heated oven. 

— -Mrs. Lula Taylor Houser. 

SOFT GINGER BREAD No. 2. 

One level teaspoonful of soda put into a large cup, with five 
tablespoonfuls of boiling water, one tablespoonful of melted 
butter; then fill up with molasses. Pour into a dish and stir 
in sufficient flour to make a soft batter; season with ginger 
and cinnamon. Bake in a pan. 

GINGER BREAD No. I. 

Ginger bread, the kind that is baked in a large thin sheet 
and that should be cut into squares the moment it comes from 
the oven, is made thus : Beat one cupful of butter to a cream 
and add gradually two cupfuls of sugar; add one tablespoonful 
cf ginger and one cupful of milk in which has been dissolved 
a generous half teaspoonful of soda; add four cupfuls of flour. 
Spread this on the bottoms of baking pans, well buttered, and 
brown in the oven. It should be spread out in wafer-like thin- 
ness. 

GINGER BREAD No. 2. 

Add to two well beaten eggs three-fourths cupful of butter 
(or butter and lard mixed), two cupfuls of syrup, one cupful 
of boiling water, four cupfuls of flour, one heaping teaspoonful 
each of soda and baking powder; ginger and cloves to taste. 
Beat well and bake in hot oven. 

— Mrs. Sallie Shinholser Miller. 



DRINKS 



MINT JULEP. 

Two teaspoonfuls of sugar, several sprigs of fresh mint 
bruised, a tablespoonful of hot water; put in a glass and stir 
with a spoon. Three tablespoonfuls of brandy, one-half tea- 
cupful crushed ice. If glass isn't full, fill with water almost 
to brim and stick in a washed spray of mint. Drink through 
a straw. 

RASPBERRY MINT. 

To one quart of lemonade add one-half cupful of raspberries 
and the leaves from a sprig of mint. Chill for two hours and 
serve in tall glasses, each of which is garnished with a float- 
ing sprig of mint. 

ENGLISH LE3IONADE. 

Wash six lemons and rub the "zest" of the peel over six 
lumps of sugar and then squeeze the juice over them. An 
orange, while not a necessity, gives additional flavor. Boil a 
cupful of water and four tablespoonfuls of sugar to a syrup, 
then add the juice and sugar and when melted three cupfuls 
of boiling water; cover closely and set aside to cool. When 
ready to serve, pour on cracked ice. 

ITALIAN LEMONADE. 

Squeeze a dozen lemons, add a pound of sugar and allow to 
stand in an earthen bowl over night. Do not on any account 
use tin or agate ware. Strain in the morning and add three 
pints of boiling water, and one pint of sherry. Shake or beat 
well and add with great care one pint of boiling milk, then 
strain. Chill thoroughly and serve, pouring over chopped ice. 

FRUIT PUNCH No. 1. 

Pare, eye and chop fine two pineapples; press out as much 
of the juice as possible, add two quarts of water, heat and 
simmer for twenty minutes, then strain, pressing hard. Dis- 



242 



card the pulp. Boil together for ten minutes two pounds of 
sugar and two quarts of water, strain and cool. Add this to 
the pineapple juice and boiled water, then add one quart of syrup 
drained from canned strawberries, the strained juice of six oranges 
and four lemons. Measure and add sufficient cold water to bring 
the amount up to eight quarts. Serve in a punch bowl containing 
a large piece of ice. Drop in a cupful of quartered fresh straw- 
berries and a cupful of chopped fresh pineapple. 

FRUIT PUNCH No. 2. 

Dissolve three cupfuls of sugar with a little water, add this 
to the juice of twelve lemons; cut up into small pieces a large 
can of pineapple chunks, also four oranges; add half pound 
of malaga grapes, a large bottle of maraschino cherries, one 
tumblerful of good whiskey, a wineglassful of orange bitters. 
When ready to serve, add three quart bottles of Apollinaris, 
and a large piece of ice. 

TEMPERANCE PUNCH. 

Boil a pound of sugar and half a pint of water until it spins 
a thread, taking care not to stir after the sugar is dissolved. 
After it has cooled, add the juice of six lemons and one quart 
of unfermented grape juice; cover and stand over night. When 
ready to serve, pour in a punch bowl with a piece of ice, and 
add any proportion of carbonated water desired. 

GRAPEFRUIT PUNCH. 

Remove the pulp from two large grapefruits, add one shred- 
ded pineapple, a cupful of sugar and a cupful of water. Let 
this stand several hours, then strain through a fine sieve and 
add sufficient water to make a quart, and if not sweet enough 
add sugar syrup to taste. Just before serving, add a pint of 
carbonated water and half a pound of white grapes, halved 
and seeded. 

CLARET PUNCH. 

Seed three-quarters of a cupful of raisins, put in cold water, 
bring to the boil and simmer twenty-five minutes. Strain and 
add a stick of cinnamon, a pound of sugar, a rind of a lemon, 
taking care not to get in any of the bitter part, and boil to- 
gether five minutes. Then add one and three-quarters cupful 



243 



of orange juice and two-thirds of a cupful of lemon juice. 
Strain and let stand until it is thoroughly chilled. When 
ready to serve, put a block of ice in a punch bowl, pour on 
this a, pint of claret, then the mixture, and lastly two quarts 
of Apollinaris water; throw in slices of orange, pineapple, 
some preserved cherries and a sprig of mint. 

TEA PUNCH. 

This requires a quart of tea, a cupful of sugar syrup, half a 
cupful of lemon juice and a quarter cupful of orange juice. 
Chill and add a quart of ice water, one lemon and orange 
sliced, and half cupful of preserved cherries. Pour in punch 
bcwl in which has been placed a block of ice, and when serv- 
ing, put a slice of fruit and a cherry in each glass. 

GRAPEFRUIT COCKTAIL. 

Into a glass nearly filled with shaved ice put four table- 
spoonfuls of fruit juice, one tablespoonful of sugar syrup, two 
tablespoonfuls of brandy and one tablespoonful of maraschino. 
Stir well for a moment, then strain off into a cocktail glass, 
adding a small piece of solid grapefruit pulp. 

CHING-A-LING. 

Squeeze out and strain the juice of six large oranges. For 
every orange allow four lumps of sugar. Bring to a boil with 
one cupful of water, simmer for five minutes without stirring, 
then set away until ice cold. Pour this on the orange juice, 
and flavor with three drops of essence of cloves for each orange 
and an equal amount of essence of peppermint. Fill tall thin 
glasses two-thirds with pounded ice and pour in the mixture, 
sticking a sprig of fresh mint, if you can obtain it, in each 
glass. This is a piquant and odd drink. 

GINGER ALE PUNCH. 

To the juice of two lemons add one cupful of sugar and 
about one-half cupful of m.int leaves. Let stand for from two 
to three hours. Strain out the leaves, add a lump of ice and 
one bottle of ginger ale. Sprigs of mint in the punch bowl will 
garnish it. 



244 



CHAMPAGNE PUNCH. 

(For Fifty People.) 
Two pounds of powdered sugar, three quarts of champagne 
and one-half quart of Apollinaris, one quart of whiskey,, one- 
half pint imported brandy, one-half pint of rum, one-half pint 
of benedictine, one-half pint of maraschino, one-half pint of 
Chartreuse, one quart of strong black tea, juice of one dozen 
oranges, juice of one-half dozen lemons, one can pineapple, two 
pounds of ice, one pint of hot water to dissolve sugar. 

AVELCH GRAPE LEMONADE. 

Make a quart of lemonade, rather sweet; add a tumblerful 
of Welch's Grape Juice. For a delicious, yet easily made bev- 
erage, this recipe is unequalled. It goes right to the thirsty 
spot. 

STRAWBERRY ACID. 

This will make a most refreshing drink for the sick as well 
as for the table. To one quart of good clear vinegar add a 
quart of berries. A little more or less of the fruit makes no 
difference. Let them stand twenty-four hours, and strain, 
taking care not to squeeze the bag. Add more berries to the 
same vinegar, repeating the process three or four times until 
the vinegar has fully acquired the color and flavor of the fruit. 
I: is better and has a fresher flavor if it is not cooked nor 
sweetened until used. Then add sugar, water and crushed 
ice to taste. 

A DELICIOUS BEVERAGE. 

Mash a quart of strawberries, add the juice of one lemon, 
two tablespoonfuls of orange juice, and three pints of water. 
Let stand three hours, strain, and add three-quarters of pound 
of powdered sugar and stir until dissolved. Partially fill 
lemonade glasses with shaved ice and fill with the mixture. 
Preserved strawberries may be used, but care must be taken in 
regard to adding sugar, which must be done to suit individ- 
ual taste. 

BLACKBERRY CORDIAL No. 1. 

Two quarts of blackberry juice, one pound of loaf sugar; 
pulverize and tie up in small bags* one ounce of mace, one 
ounce of allspice, one ounce of cinnamon, one ounce of cloves. 
Boil all together for fifteen minutes. When cold add one pint 
of good brandy. — Mrs. Josephine Shaw Stetson. 



245 



BLACKBERRY CORDIAL No. 2. 

Cook your berries until soft; press out the juice closely. 
To each quart of juice add one pound of granulated sugar, one 
pint of pure whiskey, or brandy (best rye whiskey preferred). 
Add the sugar while the juice is boiling; also add ground 
cloves, cinnamon and allspice to taste, and let it boil ten or 
fifteen minutes. Strain and when cold add spirits. 

— Mrs. DuPont Guerry. 

REFRESHING DRINK. 

One-half ounce of prunes, one ounce of cranberries, one-half 
ounce of stoned raisins, one quart of water. Boil down to 
one pint, strain, flavor with lemon peel or essence of lemon and 
keep closely covered. 

NECTAR. 

Two dozen lemons, one dozen oranges, two boxes of pine- 
apple, one-half gallon of strong tea, four pounds of sugar, one 
and one-half gallons of water, one quart of ginger ale, one 
quart of Apollinaris water, ice. Put the juice of lemons and 
pineapples with a dozen of the lemon peels into the pitcher 
with the tea leaves. Pour one-half gallon of boiling water 
over them and let draw for twenty minutes. Strain, add juice 
of oranges, sugar and water. When ready to serve, put in ice, 
ginger ale and Apollinaris water. 

— Mrs. Maude Massey Ray. 

BERRY NECTAR. 

Over six pounds of berries pour one quart of water in which 
two and one-half ounces of tartaric acid have been dissolved. 
Let stand twenty-four hours, then strain, being careful not to 
bruise berries. To each quart of the juice add two and one- 
half pounds of sugar. It is then ready for use. Strawberries, 
blackberries and cherries may be used in this way. 

— Mrs. Mary Westcott Toole. 

EGG-NOGG. 

Beat the whites of six eggs to a stiff froth, beat the yolks 
and stir into them one pint of milk, add half pound of sugar, pour 
in one pint of brandy, then stir in the beaten whites. Mix in 
china or glass bowl. 



246 



MILK PUNCH. 

A teaspoonful of sugar in enough water to dissolve it. Pour 
in two teacupfuls of milk; then in a small stream and stirring 
constantly two tablespoonfuls of good brandy or rum. 

ICED CHOCOLATE. 

Allow an even teaspoonful of chocolate to each cupful. Add 
a cupful of boiling water to six tablespoonfuls of grated choco- 
late and let boil two minutes, skimming off the oil that rises. 
Heat six cupfuls of rich milk to the boiling point, put in the 
chocolate and let boil up once. Cool and when nearly cold, 
stir in a cupful of whipped cream, put in the freezer and par- 
tially freeze. Serve in tall glasses and heap a spoonful of 
whipped cream on top. 

CHOCOLATE FRAPPE. 

Use six ounces of granulated sugar, four ounces of grated 
chocolate and a cupful of boiling water. Cook until a shiny 
paste, allowing to boil hard, but stirring constantly to prevent 
burning, then add three cupfuls of water and boil down to a 
thick syrup; allow to cool, stirring constantly. When cold 
add a little cinnamon and vanilla, and if it is to be served im- 
mediately, a cupful of cream. Beat very light and pour in tall 
glasses partially filled with cracked ice, and put in a spoonful 
of whipped cream on top. The chocolate syrup, without the 
addition of the whipped cream, may be bottled and kept in the 
refrigerator for some time. 

CHOCOLATE. 

To a quart of rich sweetmilk allow two large tablespoonfuls 
of grated chocolate; mix it to a smooth paste with a little cold 
water, sweeten the milk to taste, and when it comes to the 
boiling point add the chocolate paste, stirring it with a silver spoon. 
Let this boil five minutes, and serve it at once, very hot. A 
little vanilla may be added, and the sugar may be omitted and 
added to each cup after it is sent to the table. Two or more 
teaspoonfuls of whipped cream laid on top of each cup of 
chocolate is a great improvement. 



247 



VIENNA CHOCOLATE. 

Scald in a double boiler three cupfuls of rich milk and one 
cupful of cream. Mix together three heaping tablespoonfuls 
of grated vanilla chocolate, two tablespoonfuls of sugar and 
one-half of a level teaspoonful of cornstarch. Blend with some 
of the hot milk, turn into the double boiler and stir until 
smooth, then cover and cook for five minutes. "Whip to a stiff 
froth the whites of two eggs, take the chocolate from the fire, 
pour some of it over the eggs, stir, mix all together and send 
to the table. 

MILLED CHOCOLATE. 

When the chocolate has boiled twenty minutes and before 
the milk goes in, take it from the fire and with it more than 
half fill a glass egg-beater, which has been prepared for the 
scalding liquid by dipping and rinsing it in hot water. Churn 
vigorously for five minutes, return to the sauce-pan and set in 
hot water while you "mill" the rest, if you have too much for 
the churn. Add the hot milk and cook for five minutes. 

ABOUT HOT MILK. 

So few of us know the real value of "hot milk," and those 
who do know it, seldom appreciate it. There are so many 
people who cannot drink cold milk, and if these same people 
will try it hot, they will be pleased with the result. It is a 
Telief as well as a positive cure for many ills, and not the 
least among them may be mentioned sleeplessness. 

CAFE AU LAIT. 

One-half cupful of ground coffee, two cupfuls of boiling 
water, one and a half cupfuls of fresh milk. Make the coffee 
in the usual way. Strain into a coffee-pot or pitcher, add the 
milk scalding hot, and set for five minutes closely covered in 
boiling water. 

TO MAKE COFFEE FOR FIFTY. 

A large kettle or lard can is best to make it in. Two and 
one-half gallons of boiling water, one and one-half pounds of 
ground coffee; mix the coffee and cold water and two well 
beaten eggs, or use shell left from making cake; put in a thin 



248 



muslin bag, tie the end securely, put into the water and boil 
briskly for one-half hour, then place the can on the back of 
the stove, keeping it well covered. This quantity is sufficient 
for fifty persons. 

BOILED COFFEE. 

One cupful of freshly ground coffee, one whole egg or one 
egg white, one cupful of cold water, six cupfuls of boiling 
water. Mix coffee, egg and one-half cupful of cold water, add 
boiling water; boil hard five minutes; set on back part of 
range, add other half cupful of cold water, let stand five min- 
utes, and serve with hot milk, cream and sugar. 

COFFEE. 

One cupful of coffee, six cupfuls of cold water. Put coffee 
in cheesecloth bag, tie, allowing room for coffee to swell; 
place in scalded coffee-pot, cover with cold water and boil ten 
minutes. Remove bag, let stand two minutes on back of the 
range, and serve with hot milk, sugar and cream. 

BLACK COFFEE No. 1. 

Put four tablespoonfuls of freshly ground mocha coffee into 
a hot cafetiere. Pour slowly on this one pint of boiling water. 
Let this filter slowly through, keeping the pot standing in 
boiling water all the time. Serve in small hot cups without 
milk. It is advisable to have hot milk and sugar at hand, as 
some people cannot drink it without. 

BLACK COFFEE No. 2. 

Allow two tablespoonfuls of coffee for each cupful of boil- 
ing water. Always make in French coffee-pot. 

AFTER-DINNER COFFEE. 

One cupful of coffee, one egg slightly beaten, one-half ounce 
of chicary, four cupfuls of boiling water, one-fourth cupful of 
cold water. Mix coffee, chicary, egg and cold water; add boil- 
ing water and boil five minutes. Let stand five minutes on 
back of range where it will keep hot. Serve without sugar or 
cream. These same ingredients may be used in the French 
coffee-pot, and the liquid may be poured through the coffee 
until the required strength is obtained. 



TEA. 

Freshly boiled water, one teacupful to each teaspoonful of 
tea. Scald an agateware teapot, put in as many teaspoonfuls 
of tea as cups required. Pour over the tea the same number 
of cupfuls of boiling water as there are teaspoonfuls of tea. 

Let steep (but not boil) just a bit, and serve. 

ICED TEA. 

Made the same as tea, only sweetened while hot and flavored 
with lemon (if desired). Glasses half filled with crushed ice 
and then filled with the tea. 



CONFECTIONS 251 



CONFECTIONS 

KISSES. 

Beat the whites of four eggs to a very stiff froth, add one 
and one-third cupfuls of granulated sugar gradually; beat to- 
gether until very light, and flavor with vanilla. Cut from 
letter paper disks about two inches in diameter, dip them in 
flour and place in large pans so that they do not touch. Drop 
batter on disks with a spoon, and bake in a very slow oven 
for about thirty minutes. Do not remove paper until the 
kisses are cold. — Miss Eunice Whitehead. 

CREOLE KISSES. 

One pound pulverized sugar; beat into the already whipped 
whites of six eggs; beat together for half an hour; add one 
scant teaspoonful of cream, flavor with any extract desired, 
add one teacupful of finely chopped pecans. Drop a teaspoon- 
ful at a time on buttered paper. Allow to dry, but not to 
brown, in a moderate oven. 

MERINGUE SHELLS. 

Whip the whites of four eggs to a stiff dry froth; sift in 
one-half pound of sugar, cutting it in lightly. When done the 
mass should be stiff, snow white froth. Drop by the table- 
spoonful or press through a pastry bag on stiff writing paper, 
which is laid on a thick oak plank (if this is not obtainable, 
put an extra pan underneath, the object being to cook them 
as slowly as possible). Have them fully two inches apart. 
Dust with sifted powdered sugar and place in a slow oven with 
the door partly open, so that they will swell and cook very 
slowly. When a pale fawn color on top take them out, run 
a sharp knife under each and lift them from the paper. Scoop 
out the soft interior and return them to the oven until thor- 
oughly dry. 

STUFFED DATES. 

To two cupfuls of granulated sugar add one cupful of cold 
water. Allow this mixture to stand until thoroughly dissolved, 



252 CONFECTIONS 

then put on stove and cook slowly, stirring it until it begins 
to boil. Let it boil hard for fifteen minutes without stirring; 
then try a small quantity in cold water; if it forms a soft ball 
and can be easily rolled between the fingers it is done; if not, 
let it stay on until it can be formed into a soft ball. Remove 
from the stove, put in a shallow pan, and let it get thoroughly 
cold, when it can be whipped to a cream. The flavoring can 
then be added, and small pieces of the fondant stuffed into the 
dates after the stones have been removed. They can then be 
wrapped in a brandied cloth, and when well flavored they 
can be rolled in either pulverized or granulated sugar. The 
secret of making creamy fondant lies not so much in the cook- 
ing as in waiting for the mixture to get thoroughly cold be- 
fore whipping to a cream. Cook the sugar slowly at first, but 
when it begins to boil let it boil hard for the last ten minutes, 
and do not stir when it begins to boil. 

SALTED ALMONDS. 

Shell the almonds, put them in a bowl and pour boiling 
water over them. Let stand for ten minutes, then try one or 
two, and if the skins slip off easily, drain off the hot water 
and cover with cold. Pressure on the nuts or pulling at one 
end of the skin will make the latter slip off like a glove. 
Spread out on a dish and stand in a warm place until dry. 
Tf not thoroughly dry they will not be crisp when salted. To 
one-half pint of the nuts allow one teaspoonful of olive oil 
or melted butter. Pour this over them, turning them well 
through with a spoon that each nut may receive its share of 
the oil. Then spread in a single layer on a shallow pan and 
place in a moderate oven until they are very faintly colored. 
Take out at once, dust thickly with fine salt, and when cold 
shake lightly to remove any extra quantity. 

CRYSTALLIZED NUTS. 

Boil slowly together two cupfuls of granulated sugar and 
one cupful of water until on dropping a little in ice water it 
can be rolled in a ball between the fingers. Pour it into a 
straight sided pan of such size as to have the syrup one inch 
deep. Gently drop in the nuts to be crystallized, not allowing 
one to touch the other. Set aside in a dry, moderately warm 



CONFECTIONS 253 

place and leave undisturbed for twenty-four hours. If then 
sufficiently covered with the crystals, drain off the syrup and 
put the pan in a cool place until the nuts are dry. 

PECAN STICKS. 

Dip half a cupful of pecan meats into hot water for two or 
three seconds; drain, and when cool enough to handle, brush 
with a clean stiff-bristled vegetable brush to remove the bitter 
skin. Chop and add with the flour to the following batter: 
Without separating whites and yolks, beat two eggs very light, 
adding gradually one-half cupful of sugar, one tablespoonful 
of melted butter and half a cupful of sifted flour. Bake in a 
quick oven in buttered pans such as are used for lady fingers, 
being careful to put a small portion of the batter into each 
section, as the cakes should be very thin when baked. 

MEXICAN PECAN CANDY. 

Two cupfuls of dark brown sugar, one cupful of milk, one 
cupful of chopped nuts, one tablespoonful of butter. When 
roping, just before done, put in the nuts. Then beat and pour 
up in a greased dish. Cut in squares. 

— Miss Mary C. Whitehead. 

CHOCOLATE FUDGE No. 1. 

Two cupfuls of sugar, one-half cupful of chocolate, one cup- 
ful of rich milk, butter the size of an egg. Let boil three 
minutes, remove from the fire and beat into it one-fourth 
pound of marshmallows; continue to stir until thick. Pour 
into buttered tins and cut in squares. 

— Miss Sarah G-. Tinsley. 

CHOCOLATE FUDGE No. 2. 

Three nmi»4s of light brown sugar, one-half pint of milk, 
one cake of chocolate, two tablespoonfuls of butter. Boil all 
together; when done, remove from fire and add one table- 
spoonful of vanilla extract. Beat candy live or ten minutes, 
pour it into buttered dishes and when partly cool, cut into 
small squares. If a nut candy is desired, sprinkle small pieces 
or nuts over the dishes before pouring the candy in them. 

— Miss Mary C. Whitehead. 



254 CONFECTIONS 



CHOCOLATE FUDGE No. 3. 

Two cupfuls of brown sugar, one cupful of cream, one table- 
spoonful of butter, four tablespoonfuls of chocolate, one tea- 
spoonful of vanilla, a dash of salt. Cook over a slow fire until 
it thickens, and then beat for five minutes. Pour on marble 
slab and cut in squares. — Miss Mildred M. Cannon. 

CHOCOLATE PUFFS. 

Beat very stiff the whites of two eggs and then beat in 
gradually half a pound of powdered loaf sugar. Scrape down 
very fine an ounce and a half of the best chocolate (prepared 
cocoa is better still), and dredge it with flour to prevent its 
oiling, mixing the flour well among it. Then add it gradually 
to the mixture of white of an egg and sugar, and stir the whole 
very hard. Cover the bottom of a square tin pan with a sheet 
of fine white paper, cut to fit exactly. Place upon it thin spots 
of powdered loaf sugar about the size of a half dollar. Pile 
a portion of the mixture on each spot, smoothing it with the 
back of a spoon or a broad knife dipped in cold water. Sift 
white sugar over the top of each. Set the pan into a quick oven 
and bake them a few minutes. "When cold, loosen them from 
the paper with a broad knife. 

CHOCOLATE CREAM CANDY. 

One cake of vanilla chocolate, three cupfuls of powdered 
sugar, one cupful of soft water, two tablespoonfuls of corn- 
starch or arrowroot, one tablespoonful of butter, two table- 
spoonfuls of vanilla. Wash from the butter every grain of 
salt. Stir the sugar and water together, mix in the cornstarch 
and bring to a boil, stirring constantly to induce granulation. 
Boil about ten minutes, when add the butter. Take from the 
fire and beat as you would eggs until it begins to look like 
granulated cream. Put in the vanilla, butter your hands well, 
make the cream into balls about the size of a large marble 
and lay upon a greased dish. Meanwhile, the chocolate should 
have been melted by putting it (grated fine) into a tin pail or 
sauce-pan and plunging it into another of boiling water. When 
it is a black syrup, add about two tablespoonfuls of powdered 
sugar to it, beat smooth, turn out upon a hot dish and roll the 
cream balls in it until sufficiently coated. Lay upon a cold 
dish to dry, taking care that they do not touch one another. 



CONFECTIONS 255 



CHOCOLATE CARAMELS. 



Melt together in a porcelain-lined sauce-pan two pounds of 
brown sugar, a half pound of chocolate broken small, with a 
teacupful of water. Boil until a little dropped in cold water 
hardens, then add two teaspoonfuls of vanilla and two table- 
spoonfuls of butter, turn into buttered pans and mark into 
squares. 

CARAMELS. 

One cupful of sugar, one of molasses, one of milk, one of 
grated chocolate, butter the size of an egg. Boil the molasses 
and sugar, mix the milk and chocolate together and add to 
the molasses when it boils; add the butter just before taking 
off; pour into shallow pans and when about half cold mark 
off into squares. 

BUTTER SCOTCH. 

Two cupfuls of sugar, two tablespoonfuls of water, piece of 
butter the size of an egg. Boil without stirring until it har- 
dens on a spoon. Pour out on buttered plates to cool. 

MOLASSES CANDY. 

One quart of molasses, best quality, one-half cupful of vine- 
gar, one cupful of sugar, butter the size of an egg, one tea- 
spoonful of soda. Dissolve the sugar in the vinegar, mix with 
the molasses and boil, stirring frequently until it hardens 
when dropped from the spoon into cold water; then stir in 
the butter and soda, the latter dissolved in hot water. Flavor 
to your taste, give one hard final stir and pour into buttered 
dishes. While still hot pull white into sticks, using only the 
buttered tips of your fingers. This is the "molasses stew" of 
Old Virginia frolics. 

PEANUT CANDY. 

Cook in a shallow pan two cupfuls of New Orleans molasses, 
two cupfuls of brown sugar, one tablespoonful of butter, one 
tablespoonful of vinegar. While this is cooking remove the 
shells and skins from the nuts and lay the nuts on buttered 
tins. Try the candy from time to time by dropping a little in 
cold water. When it is hard and crisp, remove from the fire 
and pour over the nuts and cut into small blocks while it is 
still warm. 



256 CONFECTIONS 



VANILLA CANDY. 



Six pounds of best white sugar, three teaspoonfuls of vanilla 
extract, one teaspoonful of soda, three cupfuls of clear water. 
Pour the water over the sugar, and when nearly dissolved set 
ii over the fire and bring to the boil. Stew steadily until it 
hardens in cold water; stir in the vanilla, boil one minute, add 
the dry soda, stirring in well, and instantly turn out upon 
broad, shallow dishes. Pull, as soon as you can handle it, into 
long white ropes, and cut into lengths when brittle. 

SUGAR CANDY (Plain). 

Six cupfuls of white sugar, one-half cupful of butter, two 
tablespoonfuls of vinegar, one-half teaspoonful of soda, one 
cupful of cold water; vanilla flavoring. Pour water and vine- 
gar upon the sugar and let them stand, without stirring, until 
the sugar is melted. Set over the fire and boil fast until it 
ropes. Put in the butter, boil hard two minutes longer, add 
the dry soda, stir it in and take at once from the fire. Flavor 
when it ceases to effervesce. Turn out upon greased dishes, 
and pull with the tips of your fingers until white. 

CREAM CANDY. 

One pound of white sugar, three tablespoonfuls of vinegar, 
one teaspoonful of lemon extract, one teaspoonful of cream of 
tartar. Add a little water to moisten sugar, boil until brittle, 
put in extract, then turn out quickly on buttered plates. When 
cool, pull until white and cut into squares. 

LEMON DROPS. 

Squeeze the juice of six lemons into a dish, pound some 
lump sugar very fine and run through a fine sieve, then mix it 
with the lemon juice, making it very stiff. Put it into a stew- 
pan and stir it over the fire for five minutes, and drop out of 
a teaspoon on writing paper, and let it get cold. 

LEMON BRITTLE. 

Two cupfuls of sugar, one pinch of cream of tartar, water 
to dissolve. Cook until it becomes very hard when dropped? 
or a slab. Before taking it up, put rind and juice of one 
lemon in it. Must be poured out very thin. 



CONFECTIONS 257 



FONDANT. 



One pound of confectioners' or pulverized sugar, white of 
one egg, one tablespoonful of water. Beat white of egg well, 
then gradually add it and the water alternately to sugar. Use 
any flavoring desired, and work well until it can be molded 
into balls. English walnuts may be pressed into these, or 
almonds inclosed in them, or they can be dipped into melted 
chocolate and put into a flat dish to harden. 

— Miss Louise Thomas. 

PEPPERMINT DROPS. 

Three cupfuls of sugar and one and one-half cupfuls of 
water boiled until thick; when almost done, add the following, 
mixed in a separate vessel and stirred well: One level tea- 
spoonful of cream of tartar, three teaspoonfuls of sugar, three 
drops of oil of peppermint, and two teaspoonruls of water. 
Combine the two mixtures and beat half a cupful at a time 
until creamy. Drop from the end of the teaspoon on marble 
01 greased paper. Any color can be obtained by using vege- 
table coloring. — Mrs. Carrol King Singleton. 

SUNSHINE CANDY. 

Take two and one-half cupfuls of sugar, one-half cupful of 
Karo syrup, one-half cupful of water, and mix together and 
cook as for icing. Beat whites of three eggs to a stiff froth, 
and into it pour this mixture. Beat until nearly cold, and then 
add one pound of nuts. When cold, pour on the marble and 
cut. —Miss Mary B. Balkcom. 

COCOANUT CREAMS. 

White of one egg beat stiff, add two tablespoonfuls of cream 
and one cupful of powdered sugar to one fresh grated cocoanut; 
when stiff enough to mold, make into squares and put half of an 
English walnut on each side. They are delicious. 

COCOANUT CONES. 

One pound of powdered sugar, one half pound of grated 
cocoanut, whites of five eggs. Whip the eggs as for icing, 
gradually adding the sugar until the mass will stand alone; 
then beat in the cocoanut. Mold the mixture with the hands 



258 CONFECTIONS 



into small cones, and set them on a buttered paper in a baking 
pan, but not close enough to touch each other. Bake in a 
moderate oven. 

CRYSTALLIZED ORANGE PEEL. 

Keep orange peel in strong brine until ready for use. Wash 
in several waters and then boil in several waters until tender 
enough to pierce with a straw. Scrape all the white pulp off 
the peel. Make a syrup of one pound of sugar to one pint of 
water. Cut peel into strips and drop into syrup when it is 
ready to candy. Stir constantly until it crystallizes. 

■ — Mrs. Mamey Hatcher Clark. 

PRESERVED LIME PEEL. 

During the summer we use so many limes and it seems such 
a pity to throw away the rinds after the juice has been 
squeezed out. They are cooked a few at a time any how, so 
you may carefully save all the rinds each time limes are used, 
shredding them after they have been boiled tender in water, 
then cooking in syrup until clear, using, in fact, the recipe 
for orange peel. Cook them on a gas stove, putting a plate 
under them to keep from burning, so they require very little 
attention. By the end of the summer you have a jar of a 
delicious preserve that proves invaluable when wanted to give 
a little different flavor or garnish to cake icing or dessert. 

AFTER-DINNER FIGS. 

Take one pound of fruit, not over-ripe, one pound of sugar, 
and ginger-root to taste. Boil until clear and tender. Lift 
the figs separately from the syrup with a fork, and lay on 
dishes in hot sun. When dry enough to handle (two or three 
days), roll in sugar and pack dry in jars. 

— Mrs. Mary Hammond Washington (Original). 
By Mrs. Ellen Washington Bellamy. 



FOOD FOR INVALIDS 259 



FOOD FOR INVALIDS 

GRUEL. 

Put one quart of hot water into a clean vessel over a brisk 
fire; when it boils, add a heaping tablespoonful of corn or 
oat meal, first mixing the meal smooth in enough water to 
thicken it. Put a small lump of butter into the water and 
when it is melted add the meal and stir for a half hour, then 
add a teacupful of sweetmilk, and when it boils again, add 
the upper crust of hard baked bread cut into small pieces. 
Let it boil sometime and season with .black pepper, salt, a 
pinch of nutmeg, a little more butter, and a teaspoonful of 
French brandy. If desired, leave out spices and brandy. This 
is delicious. 

CORN MEAL GRUEL. 

. Three tablespoonfuls of corn meal moistened with a little 
cold water; stir into it one pint of boiling water, and cook about 
ten minutes. 

INVALID'S SOUP. 

Split a calf foot and cut one pound of good, lean, juicy 
beef and one pound of mutton into small pieces. Put them 
together with one-half gallon of water into an earthenware jar 
and bake in a slow oven for six or seven hours, adding another 
quart of water, a small teaspoonful of whole allspice and a leaf 
or two of sage when the mixture has been stewing three or 
four hours. When the soup is reduced to one-half of its origi- 
nal quantity, strain through a sieve. When cold it will be a 
jelly, which will keep indefinitely and can be heated with a 
little pepper and salt and a little water when needed. 

VEGETABLE SOUP. 

Two tomatoes, two potatoes, two onions, sliced and added to 
a tablespoonful of rice. Boil the whole in a quart of water for 
an hour and season with salt. Strain and pour over a piece 
of dry toast. 



FOOD FOR INVALIDS 



BEEF TEA 

Cut a pound of thick round steak (perfectly lean) into small 
pieces; put them into a wide mouthed bottle (a pickle bottle 
will answer), cork tightly. Put a saucer in a kettle of water 
and set the bottle in. Heat the water gradually and then boil 
it two or three hours, when all the juice will be drawn out of 
the meat. Pour off the juice, season it carefully with salt — it 
requires very little. When it is cool, skim off the fat and 
keep it in a cool place. Follow the directions of a physician 
in giving it to the sick and infants. 

CHICKEN BROTH No. 1. 

Take half a chicken, remove all the fat. Cut the lean in 
small pieces and break the bones. Put it into a vessel with 
three pints of boiling water; boil an hour, season with salt 
and strain. 

CHICKEN BROTH No. 2. 

Cut up a fowl and crack the bones; put into a stew-pan with 
three pints of cold water. Keep it covered and boil slowly 
two or three hours, or until the meat falls from the bones. 
Strain it, then add two tablespoonfuls of rice which has been 
soaked for half an hour in a little warm water. Simmer it 
for twenty minutes longer, or until the rice is thoroughly 
cooked. Season with salt and pepper, and serve with crackers. 

MUTTON BROTH. 

Mutton broth may be made in the same manner, allowing one 
quart of cold water for each pound of meat. 

One pound of good mutton, remove the fat, put the lean in 
a vessel with three pints of boiling water and simmer for two 
hours. Cut into slices three carrots, three turnips and three 
onions (ismall) ; boil them in a quart of water for half an 
hour, strain and add the vegetables to the mutton liquor; 
season with salt, and simmer slowly for four hours. 

MILK PUNCH. 

A teaspoonful of sugar in enough water to dissolve it; pour 
in two teacupfuls of milk; pour in a small stream and stirring 
constantly two tablespoonfuls of good brandy or rum. 



FOOD FOR INVALIDS 



EGG-NOG. 



One teaspoonful of sugar beaten well with yellow of an egg, 
add one-half teacupful of milk and one to two teaspoonfuls of 
good French brandy. Flavor with grated nutmeg after stirring in 
the beaten white of egg. 

EGG BRANDY. 

Beat well the yolks of two eggs, add half an ounce of white 
sugar and a little cinnamon water or a drop of oil of cinnamon. 
Mix well and add a wineglass of French brandy. 

REFRESHING DRINK. 

One-half ounce of prunes, one ounce of cranberries, one-half 
ounce of stoned raisins, one quart of water; boil down to one 
pint. Strain and flavor with lemon peel or essence of lemon. 
Keep closely covered. 

APPLE WATER. 

Cut two large apples into slices, pour over them a quart of 
boiling water and let stand three hours. Strain, and it is ready 
for use. 

BREAD JELLY. 

Many good jelly preparations were originally intended for 
the person of feeble digestion. Such is the case with the so- 
called bread jelly. For this, cut some slices of bread, trim 
off the crust and toast. Put this toast in a bowl, sprinkling 
a little salt and a little sugar on each slice. Pour over freshly 
boiling water, cover the bowl closely and place in a basin of 
boiling water. Cook until the bread has turned to a jelly-like 
consistency, and serve warm with sugar and a grating of 
nutmeg. 

EGGS FOR INVALIDS. 

Wash fresh eggs very clean, and put them on in cold water. 
Set the kettle where it will heat very gradually. When it 
begins to simmer draw it aside, and let it stand where it will 
keep hot without boiling, for ten minutes. This makes the 
eggs, white and yolk, the consistency of jelly, and takes away 
the raw taste without rendering them indigestible. 



262 MISCELLANEOUS 



MISCELLANEOUS 

CURRY POWDER. 

One ounce of black pepper, one ounce of allspice, one ounce 
of capsicum, one ounce of cloves, one ounce of ginger, one 
ounce each of mace, fennel, celery, cardamon and coriander 
seed. Pound all together and mix well. For ordinary pur- 
poses use half of this quantity. 

CHESTNUT SOUFFLE. 

Boil one pint of shelled chestnuts in salted water until they 
are tender enough to mash; drain and remove the brown inner 
skin, then put into boiling salted water and cook for two 
minutes longer. Press through a sieve and set where they will 
keep warm. Cream together one-half cupful of sugar and 
four tablespoonfuls of butter; add to the mashed nuts together 
with the beaten yolks of four eggs, one cupful of milk and one- 
third of a cupful of bread-crumbs rolled very fine. Add lemon 
juice and grated rind to flavor, and last of all add the stiffly 
beaten whites of the four eggs; turn into a buttered mold and 
cover closely. Bake in the oven for from fifteen to twenty 
minutes, and serve with plain cream. 

PATE DE FOIE GRAS. 

Boil a calf's liver until very tender in water that has been 
slightly salted, and in another vessel a nice calf's tongue. 
They should be not only cold, but firm, when used. Cut the 
liver into smooth paste in a Wedgwood mortar, moistening as 
you go on with melted butter. Work into this paste, which 
should be quite soft, a quarter teaspoonful of cayenne pepper, 
a little cloves, a teaspoonful of worchestershire sauce, salt to 
taste, a full teaspoonful of made mustard and a tablespoonful 
of boiling water in which a minced onion has been steeped 
until the flavor is extracted. Work all thoroughly together 
and pack in jelly jars with airtight covers. Butter tne inside 



MISCELLANEOUS 263 



of the jars well and pack the paste very hard, inserting here 
and there square and triangular bits of the tongue, which 
should be cut and pared for this purpose. "When the jar is 
packed and smooth as marble on the surface, cover with 
melted butter. Let this harden, put on the lid and set away 
Lo. a cool place. 

WELSH RAREBIT. 

One cupful of grated cheese, one egg, one teaspoonful of 
mustard, two tablespoonfuls of butter, one cupful of scalded 
milk or cream, salt and paprika, toast or crackers. Melt but- 
ter, add cheese and seasonings; when nearly melted, pour over 
them the scalded milk or cream, and just before serving, the 
egg well beaten. Serve on the toast or crackers. 



SAVOURY RAREBIT. 

Six slices of bread, minced ham or anchovy paste, four 
ounces of grated cheese, clarified butter, two tablespoonfuls of 
ale or thin cream, seasoning. Cut the bread into rounds and 
saute in the clarified butter, then spread each piece with the 
ham or anchovy, and keep hot. Melt the cheese, add the ale 
or cream and seasoning, spread over the ham and serve imme- 
diately. 

CHEESE SOUFFLE. 

One tablespoonful of flour, one tablespoonful of butter, one 
half cupful of sweetmilk. Boil until it thickens, then add two 
tablespoonfuls of grated cheese and a little salt. The mixture 
is then taken from the fire and the yolks of two well beaten 
eggs are added, then the whites beaten to a stiff froth are 
stirred lightly into the mixture. The whole is now poured 
into a buttered pudding dish and set in a hot oven to brown 
thoroughly. Serve at once. 



CHEESE OMELETTE. 

Ten ounces of cheese (grated), six eggs, one tablespoonful 
of butter. Beat eggs well, add cheese and butter. Bake and 
serve hot. Takes a little longer to bake than biscuits. 



MISCELEANEOES 



CHEESE FONDU. 

Melt one tablespoonful of butter, add one cupful of milk, a 
speck of soda, one cupful of fresbly grated bread-crumbs, and 
two of grated cbeese. Season with salt and paprika and when 
smooth add two beaten eggs, arid when thickened serve on 
toast or wafers. 

SCOTCH WOODCOCK. 

Six hard-boiled eggs coarsely chopped, two tablespoonfuls of 
butter, one tablespoonful of flour, one tablespoonful of an- 
chovy paste, half pint of milk, pinch of cayenne. Cook butter 
and flour together until they bubble, add milk and stir until 
smooth. Put in the anchovy paste and cayenne and one min- 
ute later the eggs. Simmer three minutes and serve on toast. 

SOMERSET CROQUETTES. 

Melt three tablespoonfuls of butter ; rub into it three table- 
spoonfuls of flour; then add two-thirds of a cup of milk, stir- 
ring all the while. When the boiling point is reached add one- 
half cupful of grated cheese and the yolks of two eggs. When 
the cheese is melted and the mixture is smooth, take from the 
fire and add one cupful of mild cheese cut into small cubes. 
Season with salt and cayenne, and spread on a shallow pan to 
cool. Shape into round croquettes; dip into egg and then into 
crumbs. Fry in deep fat until brown. Serve with the lettuce 
course, on a folded napkin. 

BECHAMEL EGGS IN RAMEKINS. 

Put in the bottom of each ramekin finely minced ham or 
other meat (as chicken or veal), then a thin layer of browned 
bread-crumbs. Next add a very lightly poached egg, then a 
tablespoonful of bechamel sauce, and last some grated Ameri- 
can cheese. Bake in a hot oven a few minutes. This makes 
an exceedingly pretty and delicious dish for luncheon. 

BAKED EGGS. 

Butter plentifully a very hot earthen baking dish, break into 
it half a dozen fresh eggs, sprinkle them liberally with white 



MISCELLANEOUS 265 



pepper and salt, dash lightly with tabasco, dot with bits of 
butter, and set in a very hot oven. Bake five minutes, then 
strew thickly with grated cheese; return to the oven and bake 
five minutes longer. Another way is to line the hot dish with 
very crisp buttered toast, break an egg on each slice, season it 
lightly with salt and pepper, bake and serve with tomato 
catsup. 

EGG DUMPLINGS. 

Boil half a dozen eggs five minutes, peel them and wrap 
them still hot an inch thick in forcemeat made thus: One pint 
of stale bread-crumbs, two tablespoonfuls of drippings or but- 
ter, one small onion minced, one teaspoonful of powdered 
herbs, half saltspoonful of salt, a dash of pepper, and a tea- 
cupful of cold meat finely chopped. Add enough stock, hot 
water or hot milk to soften the mass, and mix it well. As 
you wrap the eggs in it set them in a baking dish, then 
bake for fifteen minutes, and serve very hot. Mashed potatoes 
may take the place of the bread-crumbs. An excellent and 
appetizing dish for children just home from school. 

A CHAFING DISH COMPOUND. 

A delicious chafing dish compound is made with eggs pre- 
pared in the Italian way. A cupful of milk is heated in the 
upper pan of the chafing dish, and when it is hot, half a cupful 
of peeled and diced or sliced mushrooms are added, together 
with a tablespoonful of butter. Season well with salt and 
pepper; cook for two minutes and add four well beaten eggs. 
When the mixture begins to thicken, add a tablespoonful of 
chopped parsley, reduce the flame, and serve at once. 

ORANGE FRITTERS. 

Make a nice light batter with one-half pound of flour, one- 
half ounce of butter, half a teaspoonful of salt, two eggs and 
sufficient milk to give the proper consistency, which would be 
about one pint; peel the oranges and divide each into eight 
pieces without breaking the thin skin; dip each piece into the 
batter; have ready a pan of boiling lard or clarified dripping, 
drop the oranges in this and fry them a delicate brown — from 



266 MISCELLANEOUS 



eight to ten minutes. When done lay them on a piece of white 
blotting paper before the fire to drain away any greasy mois- 
ture that may remain; sprinkle them over with white sugar, 
and serve hot. 

HOMINY BREAD. 

Take four teacupfuls of cold cooked hominy, two eggs, a 
tablespoonful of butter and a pint of milk (or water). Break 
up hominy and pour the eggs beaten light over it. Melt the 
butter and stir it in; salt, if necessary. Then add milk or 
water, mix well and bake until a light brown on top. Not 
good if baked too dry. This serves eight people. 

RICE BREAD. 

One teacupful of flour, two eggs, one tablespoonful of butter, 
one-half pint of milk, four teacupfuls of cold cooked rice. 
Mash rice until no lumps are left. Beat eggs until light and 
put them in. Next stir in a light sifted teacupful of flour, then 
pour in the milk. Stir well, and bake until a light brown. 
Not good if cooked too dry. 



INDEX. 



GENERAL INFORMATION. page 

Bread Making 53 

Explanations 20 

Help to Housekeepers 12 

How to Set the Table _ .._ 6 

Measures 7 

Pastry Remarks 164 

Preparing Wild Duck : 70 

Proportions 8 

Quantities of Materials for One Hundred People :. 10 

Serving Formal' Meals '.. 5 

Sweetbreads and How to Prepare Them S4-85 

Tea and Fish Not Compatible 35 

To Clear Soups 27 

To Bone Fowls 96 

To Stew Meats 71 

What to Serve with Poultry 72 

BREADS. 

Bread Making .7 53 

Bread 54 

Brown Bread 56 

Biscuit 58 

Biscuit, Beaten 57 

Biscuit, Baking Powder 58 

Biscuit, Buttermilk 58 

Biscuit, Soda 58-59 

Buckwheat" Cakes 26-64-65 

Corn Bread 60 

Corn Dodger 60 

Cheese Straws 67 

Cheese Roll 67 

Coffee Bread 68 

Egg Bread 59-60 

Flannel Cakes 65 

Fritters 69 

Graham Bread 57 

Muffins 62 

Muffins, Flour '. 62 

Muffins, Quick 62 

Muffins or Puffs 63 

Muffins, Popover 63 

Muffins, Victoria 63 

Muffins, New English 63 

Muffins, Tea Bread 64 



BREADS— Continued. page 

Muffins, Corn 64 

Muffins, Aunt Chloe's 64 

Nut Loaf 69 

Puffs . 63 

Popovers 63 

Rolls 54-55 

Rolls. French 55 

Rolls, Pocket Book 55 

Rolls, Buttermilk 56 

Rolls, Parker House 56 

Spoon Pone 61 

Spoon Bread 61 

Sally Lunn 61-62 

Toast 67 

Toast, Milk 68 

Virginia Batter Bread 60 

Waffles 65 

Waffles, Rice 66 

Waffles, Three Dollar- 66 

Wafers . 66 

Wafers, Sweet 66 

Wafers, Diet 66 

Wafers, Rosette 6? 

Wafers. Zephyr 67 

Yeast Powder ~ 53 

Yeast, Liquid 53 

BREAKFAST DISHES. 

Apples and Bacon 23 

Buckwheat Cakes 26-64-65 

Cheese, Soft, on Toast 22 

Cheese and Eggs, Baked 22 

Eggs on Toast 22 

Eggs, Poached >. 22 

Eggs with Herring 23 

Eggs, Cupped 23 

Eggs. Rumhled 23 

Eggs a la Creme 23 

Egg Omelette 25-26 

Griddle Cakes of Bread Crumhs 26 

Hominy Grits 22 

Hominy Bread 267 

Omelettes 24 

Omelette, Fairy 25 

Rice Bread (Baked Rice) 26-267 

CAKES. 

Angel Cake . 223 

Angel's Delight 223 

Angel Food 223-224 



269 



CAKES — Continued. page 

Bred Torte 217 

Banana Filling 222 

Banana Cake 226 

Blitz Cake 232 

Boston Cookies 237 

Caramel Cake , 225 

Caramel Filling 213 

Cocoanut Filling 212 

Chocolate Filling 212 

Chocolate Icing 213 

Chocolate Marshmallow Cake : 227 

Chocolate Eclairs , 227 

Chocolate Cake 227-228 

Chocolate Cake, Small 228 

Chocolate Cake, Solid 228 

Chocoate Nougat Cake 229 

Chocolate Ice Cream Cake 229 

Chocolate Cake or Devil's Food 230 

Chocolate Wafers 230 

Cracker Dust Cake 223 

Cream Puffs 227 

Cream Cake 224 

Cakes for Tea 235 

Cookies 237 

Devil's Food 230 

Doughnuts 233-234 

Every Day Frosting 213 

Eggless Cake 221 

Easy Sponge Cake 215 

Fruit Cake 219-220-221 

French Fruit Cake 221 

Five Minute Cake 222 

Fruit Cup Cakes 233 

Gold Cake 222 

Golden Marguerites 236 

Ginger Balls 237 

Ginger Cakes 238 

Ginger Snaps 238 

Ginger Wafers 238 

Ginger Bread 239 

Hermits 236 

Icing 213 

Ice Cream Cake 225 

Jumbles, Splendid 237 

Leb Kuchen 218 

Lady Baltimore Cake 218 

Lemon Filled Cake 225 

Loaf Cake 231 

Marshmallow Filling 211-212 

Marshmallow Cake 213-227 



270 



CAKES — Continued. page 

Mocha Filling 212 

M aple Filling 212 

Mountain Cake 222 

Macaroons 22G 

Marvels 234 

Miracles 236 

Marguerites, Golden 236 

Never Fail Cake 227 

Nut Cake 231-232 

Nut Cakes, Little 232 

Order of Mixing Cakes 211 

Orange Filling .*. 212 

Orange Cake 226 

Orange Laver Cake 226 

Oatmeal Cakes 234 

Pound Cake 221 

Pecan Cakes 231 

Pancakes 236 

Rocks 237 

Rusks 237 

Sponge Roll 214 

Sponge Cake 217 

Sponge Cake, Easy 215 

Sponge Cake, Croton 216 

Sponge Cake, Twenty-minute 21.") 

Sponge Cake, Velvet 216 

Sponge Cake, Colonial 216 

Sunshine Cake 224 

,^Spice Cake 218> 

Snow Cake 222 

Sweet Wafers 230 

Tea Cakes 235 

Tea Puffs 235 

Tea Cake , 235 

Tea, Cakes for 235 

Vanilla Snaps 236 

White Cake 214 

White Fruit Cake 210 

Walnut Wafers 231 

CONFECTIONS. 

Butter Scotch 255 

Chocolate Fudge 253-254 

Chocolate Puffs 254 

Chocolate Cream Candy 254 

Chocolate Caramel 255 

Caramels ; 255 

Cream Candy 256 

Cocoanut Creams 257 

Cocoanut Cones 257 



271 



CONFECTIONS— Continued. pact, 

Crystallized Nuts 252 

Crystallized Orange Peel 258 

Fondant 257 

Figs, After Dinner 25S 

Kisses 251 

Kisses, Creole 251 

Lemon Drops 256 

Lemon Brittle ., 256 

Meringue Shells 251 

Molasses Candy 255 

Pecan Sticks 253 

Pecan Candy (Mexican) 253 

Peanut Candy 255 

Peppermint Drops 257 

Preserved Lime Peel 258 

Salted Almonds 252 

Sugar Candy 256 

Sunshine Candy 257 

Stuffed Dates 251 

Vanilla Candy 256 

CANAPES AND SANDWICHES. 

Beef Sandwich 158 

Brown Bread Sandwich 158 

Baltimore Sandwich 159 

Chicken Sandwich 158 

Cheese and Egg Sandwich 160 

Cheese and Lettuce Sandwich 160 

Cheese and Nut Sandwich 160 

Canapes 162 

Cheese Canape 163 

Crab Canape 163 

Egg Sandwich 159 

Ham Sandwich 158 

Lobster Canape 162 

Nut Sandwich 160 

Olive Squares 161 

Oysters (Cold, Fried) Sandwich 161 

Peanut Sandwich 160 

Sweetbread Sandwich 159 

Sardine Sandwich 161-162 

Sardine Canape 162 

Tongue Sandwich 158 

DRINKS. 

Blackberry Cordial 244-245 

Ching-a-Ling 243 

Chocolate, Iced 246 

Chocolate Frappe 246 



272 



DRINKS — Continued. pags 

Chocolate 246 

Chocolate Vienna 247 

Chocolate, Milled 247 

Cafe an Lait 247 

Coffee for Fifty 247 

Coffee, Boiled 248 

Coffee, Elack 248 

Coffee, After Dinner 248 

Coffee 248 

Delicious Beverage 244 

Egg-Nogg 245 

Grape Fruit Cocktail 243 

Lemonade, English 241 

Lemonade, Italian 241 

Lemonade, Welch Grape 244 

Mint Julep 241 

Milk, Hot 247 

Milk Punch 246 

Nectar 245 

Nectar, Berry 245 

Punch, Fruit 241-242 

Punch, Temperance 242 

Punch, Grapefruit 242 

Punch, Claret 242 

Punch, Tea 243 

Punch, Ginger Ale 243 

Punch, Champagne 244 

Punch, Milk 246 

Raspberry Mint 241 

Refreshing Drink 245 

Strawberry Acid 244 

Tea 249 

Tea, Iced 249 

ENTREES. 

Brains, Creamed 152 

Brains, with Mushrooms 153 

Cheese Omelette 153-264 

Cheese Omelette Sauce 153 

Cheese Entree 153 

Cheese Souffle 153-154-264 

Egg Croquettte 155 

Egg Cutlet 155 

Eggs, Fricassee 155 

Eggs Scalloped 156 

Eggs, with Celery 156 

Egg Terrapin 156 

Egg Timbals 157 

Mushrooms, Creamed 152 

Mushrooms, Baked 152 



273 



ENTREES— Continued. pags 

Mushrooms and Cauliflowers 140 

Macaroni 139 

Macaroni and Cheese 140 

Macaroni and Tomatoes 140 

Peppers and Eggs 154 

Terrapin Chicken 156 

Walnuts a la Creme 157 

FOODS FOR INVALIDS. 

Apple Water 261 

Beef Tea 260 

Broth, Chicken 260 

Broth, Mutton 260 

Bread Jelly ., 261 

Egg Brandy 261 

Egg Nogg 261 

Eggs for Invalids , 261 

Gruel 259 

Gruel, Corn Meal 259 

Milk Punch 260 

Refreshing Drink 261 

Soup for Invalids 259 

Soup, Vegetable 259 

FROZEN DESSERTS. 

Angel Parfait : 196 

Apricot Ice Cream 199 

Burnt Almond Ice Cream 197 

Banana Whip, Frozen • 205 

Banana Pudding, Frozen 206 

Banana Ice Cream 206 

Banana Puff 206 

Blackberry Sherbet 207 

Confectioner's Ice Cream 195 

Condensed Milk Ice Cream 196 

Caramel Ice Cream 197 

Cafe Parfait 198 

Cafe Mousse 199 

Chocolate Ice Cream 209 

Cinnamon in Chocolate Ice Cream 210 

Chocolate Cream Pudding 210 

Diplomat Pudding 195 

Easy Ice Cream 195 

Frozen Pudding 195 

French Tea Ice Cream 198 

Frozen Cherries 205 

Frozen Egg-Nogg 205 

Golden Ice Cream 196 

Lemon Milk Sherbet 199 



274 



FROZEN DESSERTS— Continued. page 

Lemon Sherbet 200 

Lemon Ice 200 

Lemon Ice Cream 200 

Macaroon Ice Cream 197 

Milk Sherbet 199 

Montrose Sauce for Orange Souffle 203 

Mousse with Chopped Nuts 203 

Maple Mousee 204 

Maple Ice Cream 204 

Mint Sherbet 204 

Mint Ice 204 

Melon Mousse 207 

Milk Sherbet with Strawberry or Peach 208 

Orange Ice 201 

Orange Sherbet 201 

Orange and Rice Pudding 201 

Orange Cream Ice 202 

Orange Souffle 202 

Orange Souffle with Montrose Sauce 203 

Orange Parfait 203 

Pineapple Sherbet 200 

Pineapple Frappe 200 

Peach Ice Cream 207-208 

Peach Sherbet of Milk 208 

Pistachio and Strawberry Ice Cream 208 

Parfait d' Amour 210 

Raspberry Ice 207 

Raspberry Water Ice 207 

Strawberry Sherbet of Milk 208 

Strawberry Ice Cream 208-209 

Tutti-Frutti Ice Cream 197 

Tomato Water Ice 204 

Vanilla Ice Cream 196 

, Vanilla Ice Cream with Hot Chocolate Sauce 210 

Velvet Ice Cream 196 

Welch Grape Water Ice 207 

MEATS. 

Brunswick Stew 93 

Broiled Birds with Barbecue Sauce 99 

Birds 100 

Breslau 73 

Beef Heart, Pickled 73 

Breakfast Strips 77 

Breakfast Bacon 77 

Braised Breast of Lamb 79 

Broiled Steak 82-83 

Brown Mushroom Sauce 82 

Broiled Round Steak 83 



275 



MEATS — Continued. page 

Beefsteak with Peppers 83 

Beefsteak Roast 84 

Brains, Fried 84 

Chicken, Boiled, Stuffed with Onions 90 

Chicken en Casserole 91 

Chicken, Pressed 91-92 

Chicken Chartreuse 92 

Chicken, Fricassee of 92 

Chicken Gumbo 93 

Chicken, Smothered 94 

Chicken Hash 94 

Chicken Stewed with Dumplings 96 

Chicken, To Bone 96 

Chicken, Boned 97 

Chicken, To Broil 87 

Chicken, Fried 88 

Chicken Pie 88 

Chicken Croquettes 89 

Chicken, Creamed, with Peanuts 89 

Coquille de Volaille 89 

Chicken Terrapin 89-90 

Chicken Aspee 90 

Chipped Beef 79 

Corned Beef 80 

Creamed Corned Beef 80 

Croquettes 72 

Croquettes, Baked 74 

Chafing Dish Birds 100 

Ducks, Preparing 70 

Ducks 98 

Fillet of Beef 80 

Goose, Roast 99 

Goose, Braised 99 

Ham, To Boil 75 

Ham „ 76 

Ham, Broiled 76 

Ham, To Fry 76 

Ham, Baked 76 

Hash, Dry 77 

Liver, To Fry 74 

Liver Cheese 75 

Lamb, Barbecued 77 

Lamb Chops with Velvet Sauce : 78 

Lamb Chops au Julienne 7S 

Meats, To Stew - 71 

Mock Terrapin 74 

Mosaic 77 

Mutton, Roast 78 

Mutton Chops 79 

Pompey's Head 76 



276 



MEATS— Continued. page 

Pot Roast 82 

Quail, Baked 100 

Roast Beef 81 

Sauce for Stewed Beef 79 

Sauce for Fillet of Beef 80 

Spiced Beef, French Style 81 

Steak Florentine 84 

Sweetbreads, To Prepare 84 

Sweetbreads in Mint Jelly 85 

• Sweetbread Patties 85 

Sweetbreads, Baked 85 

Sweetbread Croquettes 86 

Sweetbreads and Tomato 86 

Sweetbreads and Green Pea Sauce 86 

Spanish Stew 93 

Squabs, Stuffed 99 

Souse Meat or Head Cheese 73 

Summer Sausages 73 

Tripe Stew : 74 

Tenderloin Roast SI 

Turkey Roast 94 

Turkey Hash 94T~ 

Turkey, Baked 94 

Turkey, Stuffing for 95 

To Bone Chicken 96 

To Bone Turkey 96 

Turkey, Boned 97 

Turkey, Boiled 97 

Turkey, Deviled 97 

Veal Cutlets, Breaded S6 

Veal Croquettes 87 

Veal Loaf 87 

What to Serve with Poultry 72 

Yorkshire Pudding SI 

MISCELLANEOUS. 

Curry Powder 262 

Chestnut Souffle 262 

Cheese Souffle 153-15 1-263 

Cheese Omelette 153-263 

Cheese Fondu 264 

Chafing Dish Compound 265 

Eggs, Bechamel in Ramekins 264 

Eggs, Baked ' 264 

Egg Dumplings 265 

Hominy Bread (Baked Hominy) 266 

Orange Fritters 265 

Pate de Foie Gras 262 

Rarebit, Welsh 263 

Rarebit, Savoury 263 



277 



MISCELLANEOUS — Continued. page 

Rice Bread (Baked Rice) 266 

Scotch Woodcock 264 

Somerset Croquettes 264 

PASTRY. 

English Pastry 165 

Noodles 33-166 

Pastry Remarks 164 

Puff Paste 164-165 

Plain Cheap Pie Crust 165 

Pastry 165 

Plain Paste .-. 166 

Short Crust 166 

Time-saving Pie Crust 166 

Timbales 167 

PICKLES, PRESERVES, JELLIES, RELISHES, Etc. 

Apple Jelly 109 

Blackberry Jam 107 

Corn Relish 101 

Chili Sauce 102 

Chutney 102 

Chow Chow Pickle 103 

Cucumber Pickle 103 

Canned Horseradish 10S 

Fig Preserves 105 

Grape Jelly 108 

Horseradish, Canned _•. 108 

Imitation East Indian Preserves 106 

Mustard Pickles 102 

Oysters, Virginia Spiced 108 

Pickled Peaches 103 

Pickled Peaches, Sweet 103 

Peaches, To Brandy 104 

Peaches, Brandied 104 

Peaches, Canned 104 

Preserved Melon Rind 1 105 

Pineapple Marmalade 107 

Plum Jelly 107 

Pickled Walnuts 109 

Plum Preserves 109 

Spiced Oysters 108 

Strawberry Preserves 106 

Strawberry Jam 106 

Strawberries, by Quick Process 107 

Tomato Catsup 101 

Tomato Preserves 107 

Tomato Cheese 10S 

Watermelon Rind Preserves 105 



278 



PUDDINGS, CUSTARDS, PIES, Etc. page 

Meringue 16S 

Mince Meat (Dry) 168 

Caramel Custard 171 

Chocolate Custard 171 

Egg Custard 171 

Lemon Custard 171 

Apple Pie 169 

Custard Pie (Old Fashioned) 168 

Chocolate Pie 170-171 

Cocoanut Pie 171 

Lemon Pie 169-170 

Pineapple, English, Pie 170 

Syrup Pie .'. 16S 

Apple Custard Pudding 174 

Angel Pudding 180 

Batter Pudding 173 

Bread Crumb Pudding 172 

Berry Pudding 174 

Banana Pudding 174 

Chocolate Pudding 172 

Cottage Pudding 178 

Fruit Pudding 175 

Fruit Pudding, Boiled 175 

Fig Pudding 176-177 

Graham Pudding 173 

Indian Pudding, Baked 179 

Kiss Pudding 179 

May's Pudding 172 

Maraschino Pudding , 173 

Molasses Pudding 1 73 

Nesselrode Pudding 178 

Oatmeal Pudding 173 

Orange Pudding 174 

Old English Pudding 175 

Poor Man's Pudding 173 

Plum Pudding 175-176 

Plum Pudding, English 176 

Plum Pudding Sauce, Hot .- 176 

Plum Pudding Sauce, Cold 176 

Prune Pudding 177 

Rice Pudding 178 

Sweet Potato Pudding 177 

Spice Pudding 180 

Souffle or Hasty Pudding 180 

Wine Pudding 178 

Blackberry Dumpling 181 

Blackberry Jelly 181 

Berry Roll 181 

Bavarian Cream 189 

Bavarian Cream, Orange 189 



279 



PUDDINGS, CUSTARDS, PIES, Etc.— Continued, page 

Shortcake - 182 

Shortcake, Orange 182 

Shortcake, Peach 182 

Shortcake, Strawberry 182 

Shortcake, Strawberry (New England) 182 

Strawberry, Trifle 183 

Peach Delight 183 

Peach Cobbler 183 

Pineapple Sponge 185 

Pineapple Souffle 185 

Pineapple and Nuts 186 

Prunes, Spiced 1S6 

Apples, Iced 184 

Apple Snow 184 

Apple Float 185 

Apples, Baked 185 

Apples, Baked, with Raisins 184 

Apples, Witch 184 

Apple Dumplings, Boiled •. 185 

Apple Dumplings, Baked 1S5 

Apricot Foam 186 

Ambrosia 187 

American Cream 189 

Charlotte Russe 191-192 

Charlotte Russe, Old Fashioned 190-191 

Chocolate Charlotte 192 

Chocolate Junket 193 

Chocolate Shape 193 

Date Tapioca 186 

Fruit Dessert 186 

Italian Cream' 190 

Junket with Puree of Bananas 1S6 

Lemon Float 187 

Lemon Custard Cheesecakes 188 

Melon Surprise 185 

Marshmallow Souffle 188 

Moue 189 

Minute Chocolate Walnut Jelly 193 

Rock Cream 190 

Tipsy Squire 190 

SALADS. 

Asparagus and Egg Salad 120 

Cheese (Nuefchatel) Salad 114 

Cheese Salad, Frozen 115 

Celery Salad 1 15 

Cheese and Pimento Salad 119 

Cucumber Jelly Salad Ill 

Cold Meat Salad 112 



280 



SALADS — Continued. page 

Chicken, Minced 117 

Chicken, Swiss 117 

Chicken Salad 118 

Emergency Salad 114 

Fine Salad, A 115 

Fruit Salad 111-116 

Grape Fruit Salad and Dressing 112 

Green Pea and String Bean Salad .t 113 

Ham (Jellied) Salad 119 

Ham Salad 119 

Melon Salad 114 

Melons and Fruit Salad 117 

Neufchatel Cheese Salad 114 

Nut Salad , 117 

New Salad 119 

Nut and Olive Salad 120 

Perfection Salad 110 

Potato Salad 112 

Cold Slaw 124 

Pineapple and Celery 120 

Riverside Drive Salad 110 

Stuffed Eggs 113 

Sweetbread Salad 113 

Sweetbread and .Cucumber Salad 113 

Strawberry Salad 116 

Sardine Salad 120 

Tomato Jelly 110 

Tomatoes, Jelly in Ill 

Tomato and Rice Salad 114 

Tongue Salad 112 

Tomato Salad 118 

Tomato and Cucumber Aspic 118 

Watermelon Salad 114 

Waldorf Salad 115 

Walnut Salad - 117 

SAUCES, SALAD DRESSINGS, Etc. 

Apple Sauce 128-132 

Apple Entree 129 

Barbecue Sauce 100 

Bearnaise Sauce 126 

Bechamel Sauce 128 

Cream Sauce 127-128 

Cream Sauce for Omelette 26 

Cream Dressing 121 

Cold Sauce 124 

Cold Slaw, Dressing for 124 

Cheese Sauce 126 

Cheese Omelette Sauce 153 



181 



SAUCES, SALAD DRESSINGS, Etc.— Continued, page 

Caper Sauce 127 

Currant Jelly Sauce 128 

Cranberries, to Cook 129 

Cranberry Sauce 129-130 

Cranberry Jelly 129 

Chocolate (Hot) Sauce 132-^210 

Drawn Butter Sauce 131 

French Dressing 122 

Foamy Sauce 133 

Holland Sauce 130 

Hard Sauce 132 

Lettuce, Dressing for 124 

Mustard Dressing 122 

Mayonnaise Dressing .122-123-124 

Montrose Sauce 203 

Mushroom Sauce ...82-125-126 

Mint Sauce 128 

Olive Sauce 127 

Sauce for Stewed Beef 79 

Sauce for Fillet of Beef 80 

Salad Dressing . 121-122 

Sauce for Plum Pudding (Hot) 176 

Sauce for Plum Pudding (Cold) 176 

Sauce for Asparagus 127 

Shrimp Sauce 130 

Sauce Tartare 50-131 

Strawberry Sauce 132 

Tomato Sauce 125-153 

Vinaigrette Sauce 131 

White Sauce 131 

Wine Sauce 133 

Tapioca Cream Sauce 132 

SEA FOODS. 

Baked Fish 38-40 

Clam Chowder 35 

Crab Stew 35 

Crabs, Stewed 36 

Crabs, Deviled 36 

Crabs, Farcied 36 

Crabs, Fresh, a la Newberg 36 

Crabs, Soft Shell, Broiled 37 

Crabs, Soft Shell, Sauted 37 

Codfish Balls .' 37 

Codfish Pudding 38 

Deviled Fish 39 

Fish Cutlets 39 

Fish Croquettes 41 

Fried Fish 40 



282 



SEA FOODS— Continued. page 

Fish in Shells 41 

Fish Turbot 41 

Lobster, Creamed 42 

Lobster Farce 42 

Lobster and Mushrooms a la Newberg 42 

Little Pigs in Blankets 45 

Oysters, Baked 42 

Oysters, Creamed 43 

Oysters, Fried 45 

Oysters, Fricassee 45 

Oysters, Roasted 46 

Oysters, Minced 46 

Oysters on Toast 46 

Oysters, Panned 47 

Oysters, Grilled 49 

Oysters, Raw 49 

Oyster Cocktail 44 

Oyster Croquettes 44 

Oyster Loaf 45 

Oyster Patties 47 

Oyster Rissoles 48 

Oyster Souffle 48 

Oyster Pie ■. 49 

Pattie Shells 47 

Patties, Crumbed 48 

Pompano 38 

Shad, Baked Roe, Stuffed 38 

Shad, Baked 39 

Salmon, Spanish Mackerel 38 

Smelts, Belted 39 

Smelts 39 

Stuffing for Fish 41 

Scallops, Curried 49 

Salmon Croquettes 50 

Salmon, Creamed 50 

Salmon Surprise 50 

Shrimp a la Newberg 51 

Shrimps in Tomato Cases 51 

Trout, Steamed 40 

Terrapin (White) Stew 51 

Tartar Sauce 50 

Tea and Fish Not Compatible 35 

SOUPS. 

Bouillon 34 

Chicken Soup 29 

Celery Soup 30 

Corn Soup 30 

Cream of Rice Soup 31 






283 



SOUPS — Continued. page 

Cream of Tomato Soup 33 

Consomme 32 

Gravy Soup 29 

Gumbo (New Orleans) 33 

Lentil Soup 29 

Mock Bisque 27 

Macaroni Soup 28 

Mock Turtle Soup 34 

Noodle Soup 33 

Noodles for Soup 33-166 

Okra Soup 28 

Oyster Soup 32-33 

Potato Soup 30 

Parker House Soup 31 

Split Pea Soup 31 

Sailor's Soup 28 

To Clear Soups 27 

Tomato Soup 28 

Vegetable Soup 27 

VEGETABLES. 

Apples, Fried 134 

Asparagus 134 

Artichokes, Boiled 134 

Artichoke Bottoms, Stuffed 135 

Artichokes, Stuffed 135 

Burr Artichokes 135 

Beets 135 

Beans 135 

Cabbage 136 

Cauliflower 136-137 

Celery, Stewed 137 

Cucumbers 137 

Corn Pudding 137-138 

Corn Fritters 138 

Corn, Baked 138 

Corn, Boiled 138 

Corn Omelette 138 

Egg Plant Fritters 139 

Hominy, Boiled 146 

Macaroni : 139 

Macaroni and Cheese 140 

Macaroni and Tomatoes 140 

Mushrooms and Cauliflower 140 

Onions 140-141 

Peppers 141 

Peas 141 

Potatoes, Irish 142 

Potato, Hash, French 142 



'VEGETABLES— Continued. page 

Potatoes ( Canoes) 143 

Potatoes, Creamed 143 

Potatoes, Filled 143 

Potatoes, Browned 144 

Potatoes, Stuffed 144 

Potatoes, Lyonnaise 144 

Potato Croquettes 144 

Potatoes au Gratin 144-145-146 

Potatoes, Baked with Cheese 146 

Potatoes, Mashed, with Cheese Sauce 146 

Rice, Mexican 146 

Rice a la Japanese 147 

Rice, To Boil 147 

Rice Croquettes 147 

Spaghetti, Italian 140 

Sweet Potatoes, Candied 142 

Sweet Potatoes, To Fry 142 

Succotash 14S 

Spinach 148 

Salsify 149 

Turnips 150 

Tomatoes, Stewed 150 

Tomatoes, Fried, with Green Peppers 150 

Tomatoes and Nuts 151 

Tomato Surprise 150 

Tomato Toast : 150 

Tomato Omelette 151 









flournoy 
Grocery Company 



The store that stands for Purity of Food 
Products. 

The store that has builded its present mam- 
moth trade on "Pure Foods." 

The store that caters to particular folks and 
carries the finest of everything good to eat. 

The store that can furnish all the ingredients 
needed in any of the recipes contained in this 
excellent Cook Book. 

The store that roasts fine Coffee in the store 
every day, and blends to suit the taste of Geor- 
gia folks. 

The store that you should look up or call up 
when in need of edibles. 

The store that is pointed out as being the 
best grocery store in Georgia, or perhaps the 
entire country. 

The store that solicits your trade for the best 
of everything to eat. 

The store with six telephones. 



FLOURNOY GROCERY COMPANY 

MACON, GEORGIA 

6 Phones, all No. 26. Only Coffee Roasters in 
Middle Georgia. 



Cubhedge - Redding 
Hardware Co. 



HARDWARE 

AND 

HOUSEHOLD 
SPECIALTIES 



Crockery, Glassware, Stoves, Ranges 



PAINTS, OILS 
VARNISHES AND GLASS 



r 



ElEfcTRIC 
FIA r 

IROl 




t 



With one of our electric irons in the 
house, the housekeeper need not wor- 
ry about getting - the ironing done. If 
the servant is absent, she won't mind 
doing it herself, it makes ironing so 
easy and pleasant. 

Think of it: no fire to bother with, 
no irons to grow cold and require con- 
stant changing. 

Think of having one iron whose 
entire ironing surface remains uni- 
formly hot during the entire process 
of ironing. You do not have to press 
down ; its weight is sufficient. Your 
hand does not get hot either. 

Ask for one on trial. 

MACON RAILWAY 4 LIGHT COMPANY 



AN 
OFFERING 




TO 

PURITY. 



Choicest 
Concord Grapes — 
table grapes are used 
for Welch's Grape Juice. 
The Welch process trans- 
fers the juice from the lus- 
cious clusters to the bottle 
unchanged in flavor, aroma, 
beautiful color and food 
aerties. 

Welch's 
Grape Juice 

ABSOLUTELY PURE. 

Use it in the sick room and as 
a tonic, but the more you use 
Welch's Grape Juice as a bev- 
erage the less need of it as a 
medicine and the less need of 
other medicines. 

Many dainty dishes are made 
with Welch's Grape Juice. 

Sold by all dealers. 



Welch GrapejuiceCo. 

Westfield.N.Y. 



Choice Meats 



for the filling of any 
of the Meat Recipes 
in this book can be 
found at all times at 
the "Old Reliable" 
house of the . . . . 



GEORGIA PACKING CO. 

MAGON, GEORGIA 

458 FOURTH STREET PHONES 222-978-979 



AS WHOLESOME AS 
IT IS DELICIOUS 



Baker's Cocoa 



FIRST in Years- 
Established 1780 

FIRST in Honors— 
50 Highest Awards 

FIRST on the Breakiast 
Tables of the World 



Be sure that you get the genuine 
bearing our Trade-mark on every can. 



Walter Baker & Co, Ltd. 

Established 1780 

DORCHESTER, MASS. 




For Every Kind 

of 

Cooking 

No matter what ^ 

kind of cooking you 
wish to do — baking, 
broiling, stewing — 
the New Perfection 
Wick Blue Flame Oil 
Cook-Stove does it 
best because the heat 
is concent?-ated at the 
stove top, right where 
it is needed. 

This is also the 
reason why the 
kitchen remains so 
uniformly cool and 
comfortable, even in 
the warm summer weather — there is no excess heat. The 

NEW PERFECTION 

Wick Bine Flame Oil Cook-Stove 

is clean, economical and quick. Touch a 
match to the wick and you're ready instantly — 
no smoke, dust or ashes. No other kitchen 
appliance can take the place of the "New 
Perfection" stove — a real necessity in the 
modern kitchen. Three convenient sizes. 




The 



R&b LAMP fBSs 

^^■^^ for any household use. A vast 

improvement over ordinary metnods of lighting. 

Finely nickeled, easily cleaned and filled. Ask dealer 
for stove or lamp, or write our nearest agency. 

STANDARD ODL COMPANY 

(Incorporated) 






The Value 
Excellence 

and 

Popularity 

of 



#olb jMebai Jflour 

is best proved by the place 
of honor it occupies wher- 
ever quality governs. 

#olb iflebal Jflour is made 
in Louisville from best Soft 
Winter Wheat— especially for 
Southern requirements, and 
we commend it to discrimi- 
nating cooks. 

WASHBURN - CROSBY MILLING COMPANY 

LOUISVILLE, KENTUCKY 



JOS. M. NAPIER & CO. - DISTRIBUTORS 

MACON, GA. 






ASK YOUR DEALER FOR 

Landay Matchless Range 

BECAUSE THEY 

LAY OTHERS LOW ! ! ! 
A Guarantee Bond With Every Range 




Never 
Excelled 



A Perfect 
Baker 



A Perfect 
Cooker 



A Fuel 
Saver 



No. 3120 -500 LBS. 



All Our Fire Linings Are Absolutely 

Guaranteed For Three Years 

From Date Of Sale 

LANDAY STEEL RANGE COMPANY 

ST. LOUIS, MISSOURI 



MERRITT HARDWARE CO., Agents 

MACON, GA. 



A GAS RANGE 




"THAT'S ALL" 



SALES-ROOM - 522 MULBERRY STREET 



MACON GAS LIGHT AND 
WATER COMPANY 



Plantene— 

Better than Lard 




A preparation of pure cotton seed oil and beef fat— con- 
tains no other material and is the most hygienic fat in the 
market. 

Confirmed dyspeptics who cannot eat foods cooked in hog 
lard, may eat the same foods cooked with Plantene with im- 
punity. There is no odor from this clean, wholesome 
product. It has no distinctive flavor, no salt, no water, and 
no coloring. 

For all kinds of shortening Plantene is unsurpassed, being 
much richer than lard or butter, only two-thirds as much 
Plantene is required to do the same work, and the results 
are incomparably better. 

Plantene is the most economical frying agent on the mar- 
ket. When beginning to fry, put the Plantene into a cold 
pan or skillet and allow it to heat up gradually to the proper 
temperature, which should vary according to the nature of 
the article fried. 

If Plantene is properly used, very little is absorbed by 
the food ; it can be used over and over again, nothing but 
straining being necessary to make the fat once used ready 
for immediate service, its freshness and strength remaining 
to the last. 

When using Plantene in place of butter, always add a 
little salt, as it contains none. 

Plantene is never sold in bulk, but always in pails, thus 
avoiding any possibility of contamination. 

Use Plantene and avoid dyspepsia. 

If your grocer has no Plantene in stock, please write to 
us and we will see to it that your wants are supplied. 

In each two, four and ten pound can will be found a 
valuable coupon certificate. 

Save your coupons. They are valuable. Write to us for 
our Gift Book. It will be sent free. 

Plantene is made only by the 

THE PROCTER & GAMBLE COMPANY 

MACON, GEORGIA, U. S. A. 



USE PLANTEHE 

INSTEAD OF 

LARD 

ASK US WHY 



THE PROCTER & GAMBLE CO. 

MACON, GEORGIA 



Baking Powder, 

used exclusively, 

will insure your food 

from all danger of alum 

and kindred injurious adulterants. 



ROYAL BAKING POWDER CO., NEW YORK. 



JUNKET - Dainty, Delicious Desserts 

Easily and quickly made with a quart of Sweet, New 
Milk and one of Chr. Hansen's Junket Tablets. 

Ten Tablets for ten quarts, cost 10 cents. Book of 
Recipes with each package. 

For ICE CREAM the Junket Tablets are indis- 
pensable. They make the richest, most velvety ice 
cream you ever tasted. Cheaper and better than by 
any other process. 

Junket, besides making delicious desserts, is the 
finest known health food for children and invalids. 
Write for our special booklet on Junket in Dietetics. 

Chr. Hansen's Pure Food Colors, 1 oz. Bottles 10 cents each. Chr. Hansen's 
Flavoring Extracts, 2 oz. Bottles, 12 Flavors, 20 cents each. 

Order from your grocer or druggist. If he does not keep 
and will not get our preparations for you, order of us direct. 
The Tablets will be sent by mail upon receipt of the price. 

CHR. HANSEN'S LABORATORY, 

P. O. Box 2201. LITTLE FALLS, N. Y. 



Represented in All the Large Cities 



3bIe#our Jgursftrte* 

GROWERS OF 

Choice Cut Jflotoens 
anb plants 



109 Cotton Avenue "J\/f A /^/^V"XT /^ A 

Telephone, Store, 224 IVJLtV^I VJ W , Vjx\, 



YOU WILL FIND EVERYTHING 
for the HOUSEHOLD & KITCHEN 

AT 



BIRGH HARDWARE CO. 

THIRD STREET, MACON, GA. 



THE 



STORE of FAIR TREATMENT & 
ARTICLES OF GOOD QUALITY 



PAINTING DECORATING 



Fine Interior Decorating 
a Specialty 



GEO. W. LINGO 

WALL PAPER 






213 COTTON AVE. MACON, GEORGIA 



A &P 
STORES 



327 IN THE UNIfED STATES :-: THE BEST FOR FIFTY YEARS 

The Best Goods, 

The Freshest Goods, 

The Cleanest Goods, 

The Prices that please every one. 
You can not know what we are going to do except by 
what we tell you ; but you can know what we have 
done during the past fifty years and what we are doing 
to-day. Judge us by our past and present and we will 
show you over and over again as the days and weeks 
roll by. 

®fje (great Atlantic & pacific ®ea Co. 

608 CHERRY STREET H. W. ELKINS, Manager 



FANCY GROCERIES FISH AND OYSTERS 
MEATS AND CANNED GOODS 



W. L HENRY GO. 



PH and 95i 42 WE HANDLE ONLY THE REST 



IT IS A FACT! 
What? 



n 



THAT Private Stock Flour and 
Royal Owl Flour are the twin leaders 
that all others follow. These are the 
brands that have made Jaques & 
Tinsley Co. famous. Don't believe 
the dealer who tells you "I have just 
as g-ood " but you ask the Cook — she 
knows. Sold only at wholesale by the 



o. rv. Jaques & 1 insley C>o. 



Metal Cornices, Tin, Tile, 

Skylights, Windows, Slate and 

Ventilators Gravel Roofing 

The Subers Co. 

ESTABLISHED 1880 

Architectural Sheet Metal Work 
Plumbing and Qas Fitting, Warm 
Air, Steam and Hot Water Heating 

205 COTTON AVE. TVTACO'N' Ctb A Local and Long 
404 FIRST ST. iAV^Ull, VJi\. Distance Phone 179 



§cHRAFprs Chocolates 



DAINTIEST OE 
DAINTY SWEETS 



Distributed by 

Lawton, Jordan 4 Company 

Macon, Georgia 



Intimate Knowledge 
of Drugs 

long experience and training in scientific 
compounding, together with a complete 
stock, make our store a 

Safe Place for Prescription Compounding 
Telephone us your needs. Phone No. 430 

BRUNNER 

Opp. Union Depot 

OLDEST LICENSED PHARMACIST IN GEORGIA 



Build with brick 

Buy the best 

Be sure they are clay brick 

Breakage less than one per cent. 

STANDARD BRICK COMPANY 



W. E. DUNWODY, PRESIDENT 



MACON, GA. 



Phones 



(231 
1526 



Capacity One Hundred Million 



J. W. RIDOUT MRS. W. H. BUTLER P. W. STUBBS, Jr. 



^enrpj-lamar & Co. 



DRUGGISTS 



512 Cherry St. ^j[ 



0I5? Macon, Georgia 



TWO DOORS FROM FOURTH NATIONAL BANK 



Try the Receipts in this Book for 

MINUTE TAPIOCA AND MINUTE GELATINE 

You will find them delicious. 

If your dealer doesn't handle Minute goods write 

to us. 

Enough Minute Tapioca for one pint sent for 4c. 

Full package. Minute Gelatine (Plain) postpaid 13c. 

" (Flavored) " 10c. 

Mention your grocer's name and we will send you 

our Minute Cook Book. 

Minute Tapioca Company 

129 West Main Street Orange, Massachusetts 





—COFFEE 

In every state and territory in the union, " White 
House " Coffee has found thousands of enthusiastic 
friends. Critically has it been tested and compared: 
and the universal decision is that— for perfection of 
quality, richness of flavor and undeviating uniformity 
—it truly is "best-of-the-best." 



Ask Your Grocer For It. 



2>W7A/ELL-Wa\Gk\STt tfc 



osroM 



A typical Boston product, "WHITE HOUSE" is NEVER SOLD 
IN BULK -ALWAYS in I, 2 and 3 lb. labelled tin cam. You 
wul be sure to receive it as fresh and pure and dean as when 
it leaves the factory. INSIST Out your grocer supplies IT. 





The Little Giant Self Heating Gas Iron is the only- 
one that can be depended on to keep hot. One iron is all 
you need, and with care will last a life time. 

The iron is heated with blue flames inside the iron, formed 
by a mixture of gas and air. The expense for a day's iron- 
ing will not exceed five cents. 

You can carry it with you when you travel and in five 
minutes it is ready for use, wherever there is gas. It is 
free from smoke, soot and smell and the greatest comfort 
in hot weather ever imagined. After a trial you would not 
be without it. 

Absolute satisfaction guaranteed. 

Write for a pamphlet and prices to 

THE LITTLE GIANT COMPANY 

PHILADELPHIA, PA. 



KITCHEN BOUQUET 



USED BY UlADING\<HVES A DELICIOUS FLAVOR AND/jHE PALISADE MFG.C0. 
CHEFS AND EMINENT\ ^^LS9^3JS t SP^S& / 700 CLINTON AVE 
TEACHERS OF fOOKFBY^ SAUCES, GRAVIES, ETC./£ msj HOBOKEN.NJ. 



f^y^aitai^^Bftaka^L- 



IGLEHEflETS 



AWARDED 

GRAND PRIZE 

ST. LOUIS 

WORLD'S FAIR 

1904 




Swans 

Down 

Prepared 



/'NOT 

| A SELF 

imsim 

Cake Flour ' LOlR 

Makes Delicious Angel Food and Other Cakes 

VOU cannot fail to make good cakes with 
* this flour. Not a self-rising flour, but grood 
all the year 'round. >6®=ENDORSED BY BEST 
TEACHERS OF COOKERY. 

Package contains flour for 12 cakes. SOLD 
BY THE BEST GROCERS EVERYWHERE. 

This article will enable you to serve some 
very attractive and delicious dainties in your 
home. 

IGLEHEART BROTHERS, 



EVANSVILLE, 



INDIANA 



C74 89 



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BINDERY INC. |g| 

^^ JAN 89 

\H=S^ N. MANCHESTER, 
^=f INDIANA 46962 



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